Heat the olive oil in a large saucepan over low heat. Add the onion and leek and sweat for 2-3 minutes, until softened but not yet browned.
Add the garlic and stir for 30 seconds. Then, add the pumpkin, potato, marjoram leaves and chicken stock.
Bring everything to a boil, then reduce the heat and simmer for 30 minutes before allowing to cool.
Add the cream and feta cheese. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
Heat the olive oil in a large saucepan over low heat. Add the onion and leek and sweat for 2-3 minutes, until softened but not yet browned.
Add the garlic and stir for 30 seconds. Then, add the pumpkin, potato, marjoram leaves and chicken stock.
Bring everything to a boil, then reduce the heat and simmer for 30 minutes before allowing to cool.
Add the cream and feta cheese. Blend the soup mixture with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
