RECIPE:

• 400 gr pumpkin flesh, peeled and cut into chunks
• 1 orange
• 4 sage leaves
• 20 gr flour
• 800 ml milk
• 1 leek
• 4 walnuts
• 3 tbls of extra virgin olive oil
• salt

Remove the outer hard green leaves from the  leek, clean and dry it. Dice half oh the leek and slice the other half. In a large pot, heat olive oil then add the diced pumpkin and leek.  Add  the sage leaves, the orange zest (pith removed) and cook for 2-3 minutes. Add  flour and  milk and mix well. Cover the pot  and cook slowly, simmering for 30 minutes. Meanwhile fry the sliced leek and set aside. Remove the orange zest; using a hand blender or a regular blender, puree the pumpkin, adjust the seasoning according to taste and transfer the soup into a serving pot. Add the fried leek, some walnuts and grated orange zest