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VINESTRY OF PUMPKIN WITH GINGER WITH FIRST SALTS WITHOUT LACTOSE

VINESTRY OF PUMPKIN WITH GINGER WITH FIRST SALTS WITHOUT LACTOSE


For 4 people / About 30 min.

INGREDIENTS:

  • 250 g of French pumpkin

  • 1 leek

  • 50 g of butter

  • 250 ml of vegetable stock

  • 150 g of Primo Sale without lactose

  • grated ginger to taste

  • turmeric powder qb

  • salt



Preparation:

Peel the pumpkin raw and put it in preheated oven at 170 degrees for 50 minutes.
Meanwhile, chop the leek coarsely and put it in the pan to sauté with butter.
The cooked leek is the only one to be cooked and stretched with the vegetable stock, add salt and blend.
Grate the ginger root and add the turmeric powder to the velvety.
Cut the first lactose-free salt into large cubes and serve with lukewarm velouté.

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