Hi! This week's recipe is this creamy pumpkin soup, Dukan style. And we are going to make it using just the microwave oven and a blender. Ingredient 101 pound (500 grams) pumpkin or winter squash, 1 liter low-fat chicken stock, 1 medium-sized zucchini 2 leeks, 2 carrots, and 1 onion. Let's start with the leeks! Wash, chop and slice them, and place in a microwave safe baking dish. Chop and slice the onion, slice the carrots, peel the zucchini, chop and dice it, and place in the baking dish Now, the pumpkin. Remove the peel, being carefull not to cut yourself. This squash has no seeds, but usually you have to use a spoon to scoop the seeds out. Chop the pumpkin and we are done with all the chopping and slicing. Cover your baking dish with plastic wrap (kitchen film) venting one corner. The vegetables will steam in their own water. Microwave on high temperature for 10 minutes (or a little bit longer, depending on your oven) until all vegetables are very tender. Carefully remove the plastic wrap, starting for the corner opposite your body to avoid steam burns. Pour the vegetables into a pan (as you can see they are still very hot) Add the stock and puree using an inmersion blender until you get a silky cream. I preffer using cold stock because that way, if there's any splash while using the blender I won't get burnt. Warm up the soup, add some salt if needed and serve. I like to add a little touch of pepper and dry chili flakes. Spices give the soup a little bit of depht. mmmm... Yummy! Get a preview of my next recipe, an easy pumpking cheesecake on the information box under the video. And don't forget to subscribe to my channel. Hey, it's free!