Summary

Ingredients

• 1 leek, washed and thinly sliced
• Celery, small piece, thinly sliced
• 2 tablespoon olive oil
• 2 cup pumpkin pulp, puree (see note)
• 3 cup chicken broth or stock
• nutmeg
• 3 potato (s), cooked and cut into 0.5 cm thick slices
• 225 g spinach, fresh, in strips, or 0.75 cup spinach leaves (frozen)
• 0.5 ½ cup sweet cream
• salt and pepper

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Instructions

1. Stew the leeks, celery and oil over a low heat for 10 minutes. Then add pumpkin puree, chicken stock or broth and season. Let the mixture simmer for 20 minutes.
2. Then the soup is pureed (blender or magic wand). Return to the pot. Add the potatoes and spinach and cook for another 5 minutes. Add the cream and season to taste.
3. For the pumpkin puree (can be frozen in portions) cut approx. 3 kg of pumpkin into pieces, place in a pan and pour a little water over it. Close with a lid or aluminum foil. Bake in the oven heated to 170 ° C for 1 1/4 hours and allow to cool. Now puree and freeze in portions. This puree can be used in a variety of ways and is a simple way of preparing a pumpkin to make it durable.