Mashed potatoes with pumpkin
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For 8 people
1 kg potatoes
1 kg of pumpkin (preferably hokkaido)
1 liter of vegetable stock
sesame seed oil
parsley (for garnish)
Peel the potatoes and cut them into pieces.
Clean the pumpkin (if you are using the hokkaido is not necessary to remove the peel) and dice.
Peel and chop the leek and let it blow up briefly with a little oil, add the potatoes and squash, cook well, cover with vegetable broth and cook over low heat and cover for 40 minutes, stirring occasionally.
Towards the end of cooking, add salt and pepper.
When the vegetables are cooked, blend it all with an immersion blender and serve hot.
Garnish with chopped chives or parsley.