This soup is extremely nourishing and one of the easiest lunches possible. I prefer to use leek rather than onion as it is more delicate and feels better suited to the sweetness of the pumpkin. Serves 4.
Add the leek, potato and pumpkin to a large saucepan with 3tbsp of extra virgin olive oil and a generous pinch of salt. On a medium heat keep them moving until it starts to give a scent. Then add a litre of water, enough to cover the vegetables easily and bring up to the boil, then cover and reduce the heat to a simmer for 20 minutes until the vegetables are just about ready to give way.
Meanwhile, toast some pumpkin seeds in a frying pan, keeping a constant eye on their progress – it should not take more than a minute or two.
Once the soup is ready, blitz with a hand blender until smooth and then taste to ensure the seasoning is correct – pumpkin is naturally sweet, so you need to get the salt level right.
To serve, spoon the soup into bowls and then just at the point of serving, add the pumpkin seeds and a generous swirl of extra virgin olive oil.
A high polyphenol, decisive olive oil is the perfect choice for a dish like this and so we typically go to central Italy. Frantoio Pennita’s Selezione Alina is one of our absolute favourites.