Cream of pumpkin soup🎃

Clean the pumpkin. Cut the pumpkin slice in half, remove the skin with a peeler and remove the seeds from the inside.

Peel the carrots. Dice the onion, leek, pumpkin and carrots.

Boil water with a tablespoon of oil and a teaspoon of salt.

Put all the previously cut vegetables in the casserole, put the lid on and cook for 20 minutes over medium-high heat.

After 20 minutes, strain the broth (water from the vegetables) on one side and leave the vegetables in the pot without broth. Grind the vegetables in the pot with a blender and gradually add the broth until the desired consistency of the cream is obtained.

Serve the cream on the plate and add salt, pepper and a drizzle of oil to taste. And enjoy!