Cream of Pumpkin (serves 6)

ingredients:
900 gr (2 Lbs) of pumpkin
2 leeks
1 rib of celery
1 carrot
1 medium potato
1 litre (2 pint) of vegetable broth
Extra virgin olive oil
Salt and chilli peppers
preparation:
Slice the leek into thin ring including the tender part of the green leaves. Put it into a pan to sweat with 2 tablespoons of oil.
Peel the pumpkin and potato and cut them into cubes. Chop the celery and slice the carrot, put them to cook with the leeks for about 30 minutes, adding all the vegetable broth.
When cooked, add salt and put a pinch of chilli pepper, liquidize all together until creamy.
Serve hot with a drizzle of olive oil and croutons toasted in a pan with a little butter.