Creamy pumpkin soup with orange, leek and walnut


  • 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

About the Author,

Maria Grazia Viscito, alias Caris, 39 anni, ingegnere, di Roma, con una grande passione per il cibo e la fotografia, cucina "per legittima difesa"