- 2 or 3 onions.
- 3 cloves of garlic.
- 1/4 pumpkin chopped (or frozen).
- 3 leeks (or frozen).
- 3 potatoes.
- 1 tablespoon olive oil.
- 20g of salted butter.
- 1-2 pinches of dried herbs barbecue.
- 2 bouillon cubes (chicken or vegetable).
- 1.5 liters of water (or more, depending on whether one prefers a rather thick soup or a soup).
- salt, pepper.
Quick, quick, there's got to be done quickly otherwise we always think that it is complicated and it is better to open a brick ... then nay
Sauté onions in 4 (no need to chop) with olive oil and butter. Make color to have a good taste of onions .
Then add the pumpkin, stir .
Cut the leeks in 2 or 4. No need to 'mince. Add them (white and light green early) previously washed and sliced lengthwise .
Add peeled potatoes .
Then pods garlic mashed by hand .
Add 1-2 pinches of dried herbs BBQ .
salt (not too much because the stock cubes salent it would be better to rectify the end) and pepper .
Cover with water, up to and even a little more, with 2 bouillon cubes (do not bother to prepare the broth beforein water) .
Cook moderately, without boiling .
cooking is finished when the potatoes and leeks are cooked and soft.
Stir occasionally with a wooden spoon, so that nothing attaches to the bottom .
Serve with toasted bread and butter that are allowed to soak in his plate .
Notes: The pumpkin does not have a extrafort taste, do not panic if you think you do not love it. It is mainly for color, and eat a different vegetable.