Pumpkin and leek soup (Mediterranean Style)

This pumpkin and leek soup is warm and smooth. It mixes the sweet taste of pumpkin with the mild flavor of leeks.

Inspired by Mediterranean cooking, the soup uses fresh, simple ingredients along with some herbs and olive oil. It’s great as a starter or light meal when it’s chilly outside.

Not only does this soup taste good, but it also looks nice on your table with its bright golden color. Pair it with some crusty bread or a drizzle of olive oil for a true Mediterranean vibe.

Ingredients:

• 2 tablespoons olive oil
• 2 medium leeks, sliced thin (white and light green parts)
• 3 cups pumpkin, peeled and cubed (about 1 pound)
• 1 medium potato, peeled and cubed
• 2 garlic cloves, minced
• 6 cups water
• 1 bay leaf
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh parsley or sage, chopped for garnish
• Olive oil for drizzling

Instructions:

1. Heat olive oil in a big pot over medium heat.
2. Add leeks and garlic.
3. Cook until they soften, about 5 minutes.
4. Stir in the pumpkin and potato.
5. Cook for another 5 minutes to mix them well with the oil.
6. Pour in water, add the bay leaf, and nutmeg.
7. Bring it to a boil, then turn down the heat to simmer.
8. Cover and cook for 25-30 minutes, until the pumpkin and potato are soft.
9. Take out the bay leaf.
10. Use an immersion blender to make the soup smooth.
11. If it’s too thick, add a bit more water.
12. Add salt and pepper to taste.
13. Pour the soup into bowls, sprinkle with fresh parsley or sage, and drizzle with olive oil.