Pumpkin Soup with honey roasted pumpkin seeds and parsley oil

Olive oil 300 g pumpkin

100 g celeriac 100 g onion 2 cloves garlic 2 dl organic cream   4 dl vegetable stock 

Salt, pepper,

Apple cider vinegar Sweat off gently the finely chopped onion and garlic in the olive oil without color.

Add the coarsely chopped vegetables and a little water. Boil until soft then purée with immersion blender. Mix in cream and broth. Add salt, pepper and vinegar to taste. Honey Roasted Pumpkin Seeds 100 g pumpkin seeds 1 tbsp summer honey  1 tsp salt 1 tsp oil Warm the honey until liquid consistency. Mix in salt and oil. Turn in the pumpkin seeds. Spread over a baking tray with wax paper and bake at 160°C for 15 minutes or until golden brown and “puffy”. Parsley Oil 50 g parsley

1 dl olive oil

In a blender, purée parsley with half of the oil until smooth. Mix in the rest of the oil. Pass through a sieve to collect the flavored oil.

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