This soup is made from the wonderful Hokkaido pumpkin, which is not only brightly colored but also has a sweet, nutty taste. Refined with spices and cream, the result is a velvety, delicious soup that is perfect for chilly days.
First wash the leeks and then cut them into rings. Heat the olive oil in a large saucepan and sauté the leek rings until translucent. Then deglaze with a ladle of vegetable stock.
In the meantime, peel the pumpkin, remove the seeds and then cut into cubes. Now add the pumpkin cubes to the pot and sweat for a few minutes. Fill with the remaining vegetable broth and simmer over medium heat for about 25-30 minutes, stirring occasionally.
Then season with a pinch of nutmeg and season with salt and pepper. Now add the liquid cream and puree thoroughly with a hand blender until a smooth cream is formed.
Now press the cream through a large close-meshed sieve into another pot to obtain a velvety smooth soup. Bring everything to the boil again.
Pour the hot soup into deep plates, garnish with a dash of liquid cream and freshly ground pepper and serve directly.Buon appetito!