Roman Style Pumpkin Soup

The Roman style pumpkin soup is all about leeks and pumpkin which are pureed together to create a creamy velvety soup  and where chopped mint brings out the flavor. If you prefer a thicker version of this soup by all means add potatoes. 
The recipe calls for boiling the pumpkin, if you prefer a richer taste then you have the option to roast the pumpkin till tender then puree with the leeks.

Ingredients for 4:

• 2 cups of diced (cubes) pumpkins
• 1/2 cup of potato cubes ( optional for thickness)
• 1/2 cup of chopped leek
• 1 large clove of ginger (chopped)
• 1 cup of milk
• 1/2 tsp of dried thyme
• 1 tbsp. of olive oil 
• salt and pepper to taste
• 2 leaves of chopped mint or parsley (for garnish)

Place olive oil in a pan and saute the leek and garlic for  about 1 minute.
Add the pumpkin and  if you prefer the potato  and saute for an additional 3 minutes.
Add the milk and 1 cup of hot water,stir and simmer on a slow flame till the pumpkin and  potatoes are  fully cooked.
Allow the mixture to cool completely and then puree in a blender.
Combine the pureed mixture and thyme together with 2 cups of hot water in a pot and 
then  season with salt and pepper and bring to a boil.
Serve hot, garnished with the mint or parsley or even roasted pumpkin seeds.

Serve with a slice of bruschetta brushed with olive oil and garlic.Pumpkin soup pairs well with the following wines: Pinot Grigio or Chardonnay

Photo courtesy: Google