Ingredients for 4:
- 500g Pumpkin
- fresh dill (a bunch)
- 400 ml (or 500) Vegetable broth
Preparation:
1. Peel the pumpkin, remove the seeds and mustaches inside and cut it into pieces of the same size so that it cooks evenly. We weigh and use 500 grams.
2. We place it in a wide saucepan and place the dill on it, without the stems (which we discard).
3. Water with vegetable broth and bring the whole to a boil. When it starts to boil, lower the heat and cook at a gentle temperature for approximately 20 minutes. The time will depend on the size of the pumpkin pieces. If we are in a hurry, we cut them smaller and they will cook sooner.
4. If our vegetable broth is not seasoned, it will be necessary to season the cream properly. If not, we will only need to adjust it slightly. We test first to make sure we don’t overdo the point.
5. When the pumpkin is tender, we crush it and serve immediately.