Ingredients:

  • 700 gr of pumpkin pulp
  • 150 gr potatoes
  • 50 gr of onions
  • 40 gr of Extra Virgin Olive Oil
  • 1 l of vegetable broth
  • 4 tbsp of pumpkin seeds
  • Salt and pepper to taste
  • Basil to taste

Preparation:
1. Cut the pumpkin’s pulp into pieces of 2 cm per side. Wash the potatoes, peel them and cut them into pieces of the same size.

2. Chop the onion and fry in a pan with an extra-virgin olive oil. Add 700 ml of broth, some pepper and a pinch of salt. Let it boil. Combine the pumpkin, the potatoes and cover it with the remaining broth. Let it cook until the vegetables are done.

3. Blend it until you get a smooth and velvety mixture. Meanwhile, roast pumpkin seeds.
4. Turn off the flame and serve it, sprinkling with the pumpkin seeds.