Instructions

‍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.