Creamy Pumpkin Soup Recipe

• 18.20 gm extra virgin olive oil, plus extra, to serve

• 1 large leek, white part only, thinly sliced

• 2 large celery sticks, pale leaves reserved, finely chopped

• 2 garlic cloves, crushed

• 2 tsp finely grated lemon rind

• 2 (about 300g) potatoes, peeled, chopped

• 500ml (2 cups) salt-reduced vegetable stock

• 1 large zucchini, chopped

• 450g broccoli, cut into florets

• 75g baby spinach

• 50g creamy feta, crumbled

• 20.00 ml pepitas, toasted