Cream of pumpkin and carrot soup

Peel the carrots and cut them into slices.

Cut off the roots and the greenest part of the leeks, as well as the outermost layer. Cut them in half and slice them.

Peel the potato and cut into pieces.

To peel and cut the pumpkin: put the pumpkin whole (if it is a small pumpkin) or in several pieces in the microwave and give it 2 or 3 minutes. See how it is and when you notice it is a little less hard you can peel it and cut it without difficulty. Cut it into pieces similar to the potato.

In a pot with a lid put a little oil and salt and add the carrots, leeks, potato and pumpkin. Cook them for 5 minutes while stirring them from time to time but without browning.

Add a little salt and water, as much as you need to just cover the vegetables.

Turn up the heat and wait until the water boils. Then cover the pot and turn the heat to low so that everything cooks for about 25-30 minutes, until the vegetables are tender. After 25 minutes you can uncover the pot and prick some vegetables to check if they are soft.

Remove the pot from the heat and blend everything either with a hand blender directly in the pot or you can pass it all to a blender or food processor. Blend until it has the texture you like, and if you need to, you can add more water to make it creamier and lighter.

Taste the cream and adjust the salt if necessary.