Ingredients (For 2 people)
– 1 small pumpkin (250 g approximately)
– 120 g of minced leeks
– 10 g of pumpkin seeds
– 30 g of sheep cheese
– 1 clove of garlic
– 4 sprigs of coriander
– 1 sprig of thyme
– 1 cl of Argan oil
– 40 g of butter
– 10 cl of liquid cream
– Toasts of multigrain bread
– 1 pinch of salt & pepper
Preparation
On a baking sheet, place half a pumpkin, skin side previously coated with 20 g of butter. Add the garlic, thyme, season with salt and pepper, and bake at 160 ° for 20 minutes then set aside.
Peel and cut the other half of the pumpkin into 4 cm cubes.
In a saucepan, sweat the leek and pumpkin over low heat with the rest of the butter for a few minutes then add 30 cl of water, salt, and pepper and cook for 20 minutes. Off the heat, add the liquid cream, and mix everything.
Pour the soup into the pumpkin, garnish with the sheep’s cheese, a drizzle of Argan oil, the squash seeds, and serve with small toasts of multigrain bread.
