250 g of French pumpkin
50 g of butter
250 ml of vegetable stock
150 g of Primo Sale without lactose
grated ginger to taste
turmeric powder qb
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.