Pumpkin soup & crispy spinach
France
Prep: 5 minutes
Cook: 20 min
Difficulty: Easy
Since I was a kid I’ve been expecting pumpkin soup every year. If not from your garden, use organic veggies so you cook them with their skin on, it’s full of vitamins and nutrients!
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Ingredients
To delight
2
people
350
g
pumpkin
150
g
potato
baby spinach
olive oil
fleur de sel
ground pepper
fresh parsley
Directions
Step 1
Empty the pumpkin and cut in cubes with the potatoes. Cover with water, bring to the boil, cover and simmer for 20mn on low heat.
Step 2
Preheat oven to 180°C. Lay a few baby spinach leaves on your baking tray, brush with olive oil and crisp for 8mn.
Step 3
When the pumpkin and potatoes are soft, blend with the cooking water and season to salt.
Step 4
Serve immediately with crispy baby spinach, freshly ground pepper and fresh parsley.
