Summary

Ingredients

• 600 g pumpkin (se) (Hokkaido or bishop`s hat)
• 600 ml vegetable stock
• 1 large potato (s)
• 1 apple
• 1 pear (s)
• 1 large carrot
• 0.5 ½ leek stick (s), the green half
• 1 clove (s) garlic, finely chopped
• 0.5 ½ onion (s), red, finely chopped
• 1 cup whipped cream
• 0.5 ½ beetroot
• 4 tablespoon rapeseed oil
• salt and pepper

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Instructions

1. Sweat the finely chopped onion and clove of garlic in the oil. Cut the pumpkin, potato, carrot and beetroot into small pieces and add. Top up with the vegetable stock and bring to the boil. Cut the apple and pear into small pieces and add.
2. Let simmer for about 15 minutes and then puree coarsely or finely with the hand blender. Stir in the whipped cream.
3. Wash the green leek leaves, cut in half lengthways, cut into 1 mm thin strips and add. Cook for another 5 minutes and season with a little salt and pepper.