300 gr hokkaido pumpkin (other pumpkin can be used)
100 gr celeriac
100 gr onion
2 garlic cloves
2 dl cream
4 dl water (or more for a thinner consistency)
Salt, pepper, apple cider vinegar and broth to taste
Honey Roasted Pumpkin Seeds
100 gr pumpkin seeds
1 tbsp summer honey
1 tsp salt
1 tsp oil
50 g parsley
1 dl oil
How it's done
Soup - Place finely chopped onion and garlic with coarsely chopped root vegetables in water. Boil until soft then puré with blender. Mix in cream and broth. Add salt, pepper and vinegar to taste.
Seeds - 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”.
Oil - In a blender, puré parsley with half of the oil until smooth. Mix in the rest of the oil. Pass through a sieve to collect the flavoured oil.
Source: Stina Vaa Rom, foodstudio.no