Peel the shallot and chop it finely.
Clean the pumpkin, removing all the seeds, the internal filaments, and the peel. Wash it and cut it into small pieces.
Grate the carrots, peel the potatoes, wash them, and cut them into chunks.
Peel the apple, core it, and cut it into small pieces.
Heat a few tablespoons of oil in a large saucepan and fry the shallot.
Let it sizzle for a few moments, then add the pumpkin, carrots, potatoes, and apple.
Brown for 4/5 minutes over medium heat, stirring often, then season with a pinch of salt and sprinkle with turmeric.
Mix well, then add the boiling broth. Cover, lower the heat, and continue cooking for 25/30 minutes, stirring occasionally.
Once cooked, remove a couple of ladles of broth and set them aside (you can keep them in case you need to soften your vegetable soup).
Blend everything else with an immersion blender until you get a smooth, even cream. If it is too thick, add a few tablespoons of the broth you put aside to dilute it. Season with salt, if necessary, and add a generous grinding of black pepper.
cut them into thin slices and, after having immersed them in water and lemon, place them in the oven for 5-6 hours at 80-90 degrees.
Cranberry and pumpkin seed granola
Whole-wheat oat flakes