Vegan Pumpkin Leek Soup With Smoked Paprika And Homemade Spelt Crackers

1. 1

   To make the soup:

2. 2

   Preheat the oven to 180 u00b0C or 350 u00b0F. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 minutes or until tender. Let it cool.

3. 3

   Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.

4. 4

   Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add 2 teaspoons of the olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.

5. 5

   Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and 1/2 teaspoon of the smoked paprika (leaving 1/2 teaspoons for the crackers), a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.

6. 6

   Blend the soup with an immersion blender until smooth. Add coconut milk.

7. 7

   Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.

8. 8

   To make the crackers:

9. 9

   Preheat the oven to 200 u00b0C or 390 u00b0F.

10. 10

    Roughly crush the pumpkin seeds with a mortar and pestle.

11. 11

    In a bowl or a food processor, combine crushed pumpkin seeds, flour, 1/2 tablespoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper and 2 teaspoons of the olive oil. Mix well and add cold water. Knead until smooth. Roll the dough as thin as possible. Shape doesn't matter. Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.