SERVES 4 persons TOTAL TIME 50 minutes DIFFICULTY not too tricky
INGREDIENTS:
1 kg. pumpkin
2 leeks
1 l. broth
2 tbsp. of extra virgin olive oil
100 gr.double cream (not necessary)
salt
black pepper
turmeric
1 spig of fresh rosemary
DIRECTIONS:
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Peel and finely slice the leeks. Deseed and roughly chop the pumpkin.
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Heat 2 tablespoons of oil in a large skillet and fry the leeks for a few minutes, stirring occasionally with a wooden spoon.
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Pour into the cut pumpkin, season with salt, turmeric and black pepper pepper and cook for 5 minutes, stirring.
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Pick and finely chop the rosemary, then add to the skillet.
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Pour into the broth, then bring to the boil and simmer for 30 minutes until very soft over a low heat.
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Pour ¾ of the double cream into the pan, bring back to the boil and blend with a hand blender, then pour into soup bowls and garnish with fresh rosemary, seeds and the remaining cream.
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Serve immediately.
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