Very easy recipe for a velvety pumpkin soup with minimal ingredients. It's the best way to warm up for the cold winter days!
Cut pumpkin into cubes after removing the seeds and skin.
Coarsely chop the onion and the leek.
Place a pot over high heat to heat well and add the oil.
Sauté the onions with the leek so that they soften a little, then add the pumpkin cubes and sauté them a little.
Pour 1 cup cold water first, then the milk and add water or stock until our vegetables are covered.
As soon as they come to a boil, lower the heat, cover the pot with the lid and let the soup simmer for about 35 minutes and another 10 minutes on a higher heat without the lid.
Remove most of the broth/stock in a bowl.
If we have a hand blender, pureed the soup in the pot while adding the broth/stock little by little until our soup has a smooth texture and the density we like. As an alternative to a hand blender, we use a blender and do exactly the same process to reach the desired density of our soup.
Serve with 1-2 spoons of Greek (strained) yogurt on top and sprinkle with pumpkin seeds.
