Cream of Pumpkin Soup with Orange

In a large pot over medium-high heat, add the pumpkin, water, olive oil, pepper, bouillon, onion and leek.

Let boil and stir well to dissolve the bouillon. Cover and reduce heat. Cook for 15-20 minutes or until the pumpkin is soft. Remove from heat and let cool for 5 minutes.

While the pumpkin cooks, remove the skin from the orange because you only need the pulp.

Place all the vegetables in a blender with half the cooking liquid and peeled orange. Blend at medium speed until everything is well mixed and smooth. The amount of liquid you use depends on the consistency you want. My family likes it thick, so I only add half the water.

Pour the soup into a large bowl or individual plates, and then sprinkle it with a bit of olive oil and a few roasted pumpkin seeds. Serve hot.