• 2 leeks
  • 400g pumpkin
  • 1 tbsp almond flour
  • Olive oil
  • Water
  • Sea salt
  • Pumpkin seeds (for serving)


Sauté 2 leeks in olive oil for about 10 minutes on low heat with the pot covered. Add 400g of pumpkin and just enough water to cover the vegetables. Add a pinch of sea salt and simmer with the pot covered. After 15-20 minutes, turn off the heat, add 1 tbsp of almond flour, and blend until smooth and creamy, ensuring it's not too thin. For texture, serve with toasted pumpkin seeds (simply toast raw seeds in a pan, stirring until they are lightly browned).

Topped with toasted pumpkin seeds, it offers a delightful texture and aids in digestion due to the chewing process.


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