Pumpkin potage

Autumn is the time of the year where pumpkin are one of the main guest on the table.

Although its glycaemic index is not so favourable, pumpkin has important micronutrients (such as vitamin K, potassium, copper) which are important for our overall health.

Here is combined with leeks (great for the presence of flavonoid antioxidants, vitamins, such as A, and minerals) for a warm nutritious side or entry perfect for autumn time.

Ingredients:

700 gr pumpkin

250 gr leeks

2 tablespoon extra virgin olive oil

Salt and black pepper

50 ml water

200 ml stock or hot water

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Dice the pumpkin and place it on a baking tray, add salt and black pepper. To avoid an excess use of grease, cover the pumpkin with baking paper, loosened under water.

Bake at 200°C for 20 minutes, then other 5 minutes without the baking paper on top.

In the meantime, slice the leeks. In a no sticky pan heat the oil, add the leeks and pinch of salt. After 2-3 minutes add 50 ml of water and cover with a lid and let simmer on gentle heat for 20 minutes.

When vegetables are ready, let them cool down and blend with the hot water or stock. The right amount of liquid can be personal, but the result shouldn't be too watery!