This pumpkin soup is delicious, very creamy and easy to prepare. It can be served before any dish or accompanied with toasts.
- 2 liters (8 cups) water
- 2 pumpkin slices (about 300 grams (10 1/2 ounces))
- 1 carrot
- 2 medium onions
- 3 tablespoons olive oil
- 1 turnip
- 1 leek
- 1 medium potato
- Salt (to taste)
- Peel and wash one pumpkin slice, onions, carrot, the potato, turnip and the leek. In a large saucepan with 2 liters (8 cups) water put the pumpkin slice, potato, leek, turnip, carrot and the onions, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes.
- Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with some salt and olive oil, stir and place the saucepan back on the stove over high heat. When starts boiling, reduce to medium-low heat and add the remaining peeled pumpkin slice cut into small pieces. Simmer for approximately 5 minutes.
- Turn off the heat and serve the soup with toasts.