A light pumpkin soup, with just the right amount of delicious pumpkin flavour, spiced up with a vegetable broth and toasted pumpkin seeds. Pumpkin is rich in minerals and trace elements, as well as provitamin A, vitamin B and C.
For 4 people (515 kcal)
1 kg pumpkin, washed and seeded (do not remove the skin)
1 tbsp Vitam vegetable stock
1 tbsp olive oil
4 tbsp pumpkin seeds
1.2 l water
Preparation : cut the pumpkin into large pieces, along with the onion and shallot. Sauté in a pan in hot olive oil for 1 min, then add the water and stock. Cook for 15 min, the squash pieces should be tender. Blend until you have a creamy soup. Toast the pumpkin seeds in a dry pan.
Deliver the soup and seeds and the bread in separate containers.