Pumpkin soup with rosemary salt

Ingredients

• 1 kg pumpkin, peeled and diced
• 1 onion
• 1 medium potato
• 800 ml vegetable stock
• 3 tbsp olive oil
• 30 g pumpkin seeds
• 1 tsp Xalte Rosemary salt, plus a pinch to serve

Method

1. 1Peel the onion and chop it into small pieces. Peel the potato, rinse it and cut it into 2 cm dice. If the pumpkin dice are larger than the potato, cut them to the same size so everything cooks at the same rate.
2. 2Heat 2 tbsp of the oil in a large pot over a medium heat. Add the onion and cook it for 8 minutes, stirring now and then, until soft and translucent, without letting it brown.
3. 3Add the pumpkin and potato and stir for 2 minutes to coat them in the oil. Pour in 700 ml of the stock, keeping the rest for later, and add the teaspoon of Xalte Rosemary salt.
4. 4Turn up the heat until it comes to the boil, then lower it to a gentle simmer, put the lid on and cook for 20 minutes. It is ready when the pumpkin and potato fall apart if you press them against the side of the pot with a spoon.
5. 5Take the pot off the heat and blend with a hand blender in the pot itself for 2 or 3 minutes, until the soup is smooth with no lumps. If it is too thick, add the stock you kept back a little at a time until the texture is how you like it.
6. 6Toast the pumpkin seeds in a small dry frying pan over a medium heat for 2 minutes, stirring, until they puff up and start to pop. Tip them onto a plate straight away so they do not burn.
7. 7Serve the soup piping hot in four bowls. Finish each one with a drizzle of the remaining tablespoon of oil, a few toasted seeds and a pinch of Xalte Rosemary salt on top.