If you are using fresh spinach, boil some water in a large, deep pot. Once the water is at a rolling boil, carefully start adding the spinach. Let it boil for just a minute, then immediately drain it, ideally using a colander. After about five minutes, once the spinach has cooled down a little, you can chop it up and use it exactly as you would the frozen variety.
Heat the butter and olive oil in a large pot or saucepan. Add the chopped onion and garlic and sauté, stirring frequently, for 4 to 5 minutes until they have fully softened.
50 g butter, 2 Tbsp olive oil, 2 cloves garlic, 1 onion
Tip in the pumpkin (or pumpkin/sweet potato mix) and continue to cook, stirring well, for a further 3 to 4 minutes.
1 kg pumpkin
Add the measured spices and stir thoroughly to ensure the pumpkin pieces are fully coated.
1 tsp coriander, 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, 1/2 tsp allspice
Simmer: Pour in the vegetable stock and stir in the spinach. Bring the mixture to a gentle boil, then reduce the heat and leave it to simmer for 10 to 15 minutes.
1 l vegetable stock, 150 g spinach
Once the simmering time is up, turn off the hob and allow the soup to cool slightly before blending.
Meanwhile, place a non-stick frying pan over a medium-low heat. Dry-fry the pumpkin seeds for 2 to 3 minutes until they are lightly golden and toasted, making sure to shake the pan or stir them often. Set the toasted seeds aside.
2 Tbsp pumpkin seeds
Working in batches, carefully ladle a portion of the soup into a blender or Nutribullet. Secure the lid and blend the soup until it is completely smooth and all chunks have disappeared.
Pour the blended soup into a second clean, dry pot. Repeat the blending process until the entire quantity of soup is smooth and combined in the second pot.
Season the creamed soup with salt and pepper to taste. Ladle the hot soup into serving bowls, sprinkle generously with the toasted pumpkin seeds, and finish with a light drizzle of olive oil.
4 tsp olive oil, salt, pepper
