velouté pumpkin soup

Ingredients
1 small yellow pumpkin
1 leek
1potato
1 medium onion
2 carrots
1/2 cup olive oil
1 package chicken broth

nutmeg
sage
salt & pepper

Instructions
Preheat the oven to 350° F οr 180° C.
Cut the top of the pumpkin.
Then cut it into two or four pieces.
Remove the seeds.
Bake for about 20-30'.
Meanwhile rinse the vegetables, chop onion, peel potato and carrots, remove the outer leaf  from leek (cut out the green part of leek) and chop them into small pieces.
remove the pumpkin from the oven and let it cool for a while.
Scoop the pumpkin and cut into small pieces.
Bring a saucepan over high heat and pour the olive oil.
Add nutmeg and pepper.
Heat the olive oil and add onion and leek.
Saute and add potato and carrots, pumpkin and sage.
Reduce the heat to medium and cook for 5'.
Pour chicken stock and cook for 30'.
Add salt and some more pepper.
Cook for additional 5'.
Let the soup cool for a while and pure it.

enjoy with a spoonful greek yogurt