Preparation

Clean the leeks and cut the white part into thin slices. Then, sauté with a little oil in a saucepan for a few minutes.
Peel the potatoes and dice. Dice the pumpkin pulp and put everything, together with the butter, in the saucepan with the leeks. Fry until golden.
Subsequently, dissolve the bouillon cubes in 1.25 l of hot water, add it to the saucepan and cook over low heat for 15 minutes. Remove from the heat, blend until obtaining a fine cream.
Finally, add the milk cream, add salt if necessary and mix well. Serve hot, decorated with a few leaves of rosemary.

Ingredients

  • Oil.
  • Butter 50 grs.
  • Salt to taste
  • Potato 0.25 kg.
  • Milk cream 250 ml.
  • Leek 2 pcs.
  • Pumpkin 500 grs.
  • Rosemary some leaves
  • Chicken broth 2 cubes