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Pumpkin, leeks and carrot cream with nuts and sprouts, touch of curry

Pumpkin, leeks and carrot cream
Pumpkin, leeks and carrot cream

Ingredients:

  • ½ Liters of soy milk or water, according to your taste
  • 500gr of pumpkin, peeled and cut into pieces
  • 1 leek washed and chopped
  • 2 carrots washed, peeled and cut into small piece
  • 2 teaspoons curry powder
  • 2 tablespoons of extra virgin olive oil
  • Salt
  • Pepper
  • Some chopped walnuts
  • Some lettuce sprouts

Preparation:

  1. Sauté the leek in a pot with the two tablespoons of extra virgin olive oil, about 5 minutes, over low heat.
  2. Add the carrots, the pumpkin, the salt, the pepper and the curry, let the spices soak in the mixture, over low heat, stir about 5 minutes
  3. Add the soy milk or water
  4. Cook for 15 to 20 minutes.
  5. Blend everything until you get a homogeneous cream.
  6. Serve in deep plates and garnish with some walnuts and a sprout of lettuce.

Bon Appétit!

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