Velvet soup of sweet potatoes and pumpkin
Ingredients for 4-6 people
1 small pumpkin (about 1.5 kg)
1 sweet potato diced
1 leek into rings
3 to 4 sprigs of celery chopped
3 carrots chopped
1 onion, cut into rings
zest and juice of 1 orange
Cretan Pichtogalo or Xinomyzithra or yoghurt for serving
In a large pot, add the olive oil and add the leek and onion and leave it for a while to caramelize.
Then add the carrots, sweet potato, pumpkin, celery, grated zest and juice of orange and spices.
Let it stand for 5-10 minutes and then boiled water is added so as to cover the vegetables.
Boil for about half an hour and then triturate with a hand blender or in multi. Serve by putting a spoonful of cheese or yogurt and grated pepper.