Pumpkin and leek soup

Ingredients for 2 servings:

• 180 g Hokkaido pumpkin(s)
• 1 large tomato(s)
• 50 g leek
• 1 tbsp olive oil
• ½ tsp curry powder
• 375 ml vegetable broth
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp pumpkin seeds
• 1 dashes balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, vegan, lactose-free

Dice the pumpkin flesh and tomato. Slice the leek. Heat olive oil in a saucepan and sauté the leek. Add the curry powder and sauté with the lid closed until softened. Pour hot vegetable stock over the leek and bring to a boil. Then add the pumpkin and tomatoes. Reduce heat and simmer for 20 minutes. Purée the soup. Season with salt and pepper. Top with pumpkin seeds and balsamic vinegar.