Pumpkin Seed Soup

1. 1

   Cut off the root of the leek and trim dark green part, slice lengthwise and then cut crosswise into 1 inch long pieces. Wash the leeks with cold water, scoop them out with a sieve.

2. 2

   Heat 3 tbsp of the oil and saute leeks until tender, about 5 minutes.

3. 3

   Add pumpkin seeds and stock, season with salt and pepper.

4. 4

   Let boil for 20-25 minutes. Cool slightly, play safe and process in the blender, you have to work in batches. Remove centre piece on the lid but keep cover with a tea towel so the steam can escape.

5. 5

   Adjust thickness of the soup; you will probably need more liquid.

6. 6

   Reheat and serve with pumpkin seeds and pumpkin seed oil.

No additional tips available.