Ingredients
2 kg butternut pumpkin
1 leek
4 cloves garlic
1 liter chicken stock
3 medium potatoes, washed and unpeeled
100 g butter
1 tablespoon curry powder
1 tablespoon fennel seeds
10 g fresh or dried sage and oregano
Method
Chop the pumpkin into chunks, leaving the skin and seeds intact.
Wash and slice the leek in half, then into half moons.
Wash and cut the potatoes in half, then smash the garlic.
Melt the butter and sweat the leeks with the sage, oregano, fennel seeds, garlic, and curry powder.
Add the pumpkin, potatoes, garlic, and stock, topping up with water until the vegetables are submerged.
Bring to a boil and simmer until the vegetables are soft. Remove some liquid to adjust the consistency, then blend until smooth and season with salt.
Finish with greek yogurt or sour cream, cracked pepper and chives
