1 tablespoon butter
1 medium onion
2 celery stalks
1 small leek
1 small pumpkin (around 1 lb)
1 tablespoon flour
3 cups vegetable stock
1 cup orange juice
1 cup heavy cream (optional)
salt and pepper to taste
1-2 tablespoons roasted pumpkin seeds
PreparationPeel and chop the onion, celery and leek and saute briefly in butter. Add the pumpkin (peeled and cut into small cubes) and continue cooking for several minutes. Sprinkle with flour and add orange juice and vegetable stock. Season with salt and pepper and allow to simmer for 20-25 minutes.
Puree the soup with a blender or mixer. Pass through a strainer if desired.
Add heavy cream and heat through. (I skip the heavy cream - the soup is plenty rich without it!)
Ladle soup into bowls and garnish with pumpkin seeds before serving.