Ingredients:
- 1 medium-sized pumpkin
- 2 leeks (white part only), chopped
- ½ yellow onion, chopped
- 3 medium potatoes, peeled and diced
- ¼ cup extra virgin olive oil
- 4 cups chicken or vegetable broth (or 4 cups water + 2 tablespoons broth concentrate)
- ½ cup heavy cream
- 3 sprigs fresh thyme
- 6 teaspoons crumbled feta cheese
- 2 tablespoons almonds (or other toasted nuts or seeds)
- fresh parsley (for garnish)
- olive oil (for drizzling)
- lemon juice (optional, to finish the flavor).
Preparation:
Preheat the oven to 200°C.
Cut the pumpkin in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, sprinkle with salt and pepper. Place the pumpkin halves cut side up on a baking sheet and roast for about 1 hour or until soft.
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While the pumpkin is roasting, clean, wash, and chop the leeks. Chop the peeled onion, and dice the peeled potatoes.
In a pot or stewpan over medium heat, warm the remaining olive oil. Add the leeks and onions and cook for about 5 minutes until softened. Then add the potatoes and thyme and cook for another 5 minutes.
Pour in the broth, cover, and simmer over low heat for about 20 minutes or until the potatoes are completely soft.
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Remove the roasted pumpkin from the oven and let it cool slightly. Scoop out the flesh with a spoon and add it to the pot.
Pour in the cream. Using a hand blender, puree the soup until smooth. If using a stationary blender, blend in batches and do so carefully.
Ladle the soup into bowls. Garnish each serving with a teaspoon of feta cheese, sprinkle with toasted almonds and chopped parsley. Drizzle with a little olive oil, and if desired – squeeze a splash of lemon juice.
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Enjoy!
