Time of preparation: 20 min
1/2 big hokkaido pumpkin
some fresh thyme sprigs
200 ml oat cream (or soy cream)
Peel the pumpkin, remove the seeds and cut it into smaller pieces. Peel the carrots and cube them. Finely chop the leek. Put the pumpkin, carrots, leek, and thyme into a bigger pot and water-fry. Add salt, pour about 200 ml water over it, cover with a lid and cook on medium heat until the vegetables become tender and the water evaporates. Remove the thyme sprigs. Pour oat cream into a blender, add cooked pumpkin with carrots and blend until smooth. Add water if needed to blend more easily. Pour back into the pot and season, if necessary.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.