WHAT?
½ leek
1 potato
Onion, 2 garlic cloves, chilli
1 carrot
1 small pumpkin
0.5litre chicken stock
1 tablespoon olive oil
Grated nutmeg
1 tablespoon olive oil to serve
Thyme, yoghurt to serve
Salt, pepper
HOW TO?
1️⃣One of the easiest soups I make. Cut the top of the pumpkin and scoop out the fibres and the seeds. Cut in pieces and cook in grease proof paper in 200 degrees pre-heated oven for 50 minutes.
2️⃣In olive oil sauté the onion, garlic, leek, carrot and chilli for two minutes. Add the stock with the potatoes, rice and leek and cook for 10 minutes. Remove the skin from the pumpkin and add it to the soup. With a hand blender, blend the soup.
3️⃣Add nutmeg and thyme. Serve with freshly ground pepper, Greek yoghurt and some olive oil.
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