- 200 gr of pumpkin eco. 

 - ½ onion. 

 - 1 carrot 

 - ½ leek

-½ liter of water or vegetable broth.

- 1 pinch of turmeric. 

 - 1 pinch of ground ginger.

- Black pepper.

- Salt 

 - 1 tablespoon of COCONUT OIL from Be Essential. 

 - 1 handful of pumpkin seeds.

- 1 tablespoon light creamy fresh cheese without fat.

METHOD:

①   We boil the eco vegetable broth or water in a pot. Meanwhile we remove the skin of the pumpkin and cut into small dice for better cooking. Peel and cut the onion, carrot and leek.

② When the broth begins to boil, put the pumpkin, onion, carrot and leek into the pot with a pinch of ginger and turmeric. Add a pinch of salt and pepper. Let boil them about 20 minutes until the vegetables are soft.

③ Pour the contents of the pot into the glass of the blender and add a tablespoon of Coconut Oil. We beat everything until we achieve a fine and homogeneous mixture. Serve and add pumpkin seeds to decorate.