These days, here in Trento, it is cloudy, rainy and cold. The kind of day that you really want to eat a good creamy and hot soup.My daughter asked me to make her soup that will keep her warm when she returns home from school. I cooked this healthy and delicious soup .





Yield – 5 to 6 servings


  • 1 medium leek (cleaned and chopped)
  • 1/2 teaspoon chily pepper
  • Rosemary and thyme (tied together)
  • 500g ( 2 and 1/4 cups) Pumpkin (cleaned and cut into small sizes)
  • 3 medium potatoes(cleaned and cut into small sizes)
  • 3 medium carrots (cleaned and cut into small sizes)
  • 500ml (2 cups) vegetable stock
  • 3 tablespoon olive oil
  • 3 tablespoon sour cream


  • Ground pistachio
  • Good quality chily (spicy) olive oil
  • A little bit of chily pepper
  • some thyme and rosemary leaves


  1. Heat the vegetable broth( useful tip: heating the broth is very important, because at the time when we have to add it to the vegetables they will have the same temperature)
  2. cook the leek with oil till soft
  3. Add the chilly pepper and the herbs (useful tip: the herbs should be tied so that they will not scatter through out the soup ) cook them for 5 minutes
  4. add the pumpkin, the potatoes and the carrots toast for another 5 minutes
  5. Then add the broth and cook for 30minutes.Then check if the vegetables are cooked pocking them with fork, if they are not cooked through add 5 – 10minutes
  6. Using an immersion blender blend until creamy
  7. To balance the sweetness of the pumpkin we will add  sour cream and blend again. Taste the seasoning.
  8. Garnish with ground pistachio, spicy olive oil, chily pepper, some thyme and rosemary. Serve hot. ENJOY

Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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