Summary

Ingredients

• 600 g pumpkin (se)
• 200 g carrot (s)
• 40 g butter
• 2 spring onion (s)
• 2 tablespoon honey
• 300 ml vegetable stock
• 2 tablespoon hazelnuts and / or almonds, roughly chopped
• 1 apple (e.g. Pink Lady)
• 2 leeks
• 25 g butter
• salt and pepper

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Instructions

1. Clean and peel the pumpkin, peel the carrots and cut both into pieces. Clean the spring onions and cut into rings.
2. Heat the butter in a saucepan, sauté the spring onions briefly, add the pumpkin and carrot pieces and sauté them for a few minutes. If it is in danger of burning, stir in honey, then add the vegetable stock and simmer until the pumpkin and carrots are soft.
3. In the meantime, cut the leek into thin rings and cut the apple into pieces and core, but do not peel.
4. Heat the butter in a pan, fry the leek and apple in it for about 5 minutes. Salt and pepper.
5. Toast the chopped nuts in a separate pan without fat.
6. Coarsely puree the pumpkin and carrot mixture, season with salt and pepper. Place the apple and leek pieces on top and serve sprinkled with the nuts.