Pumpkin soup (velouté)

• 600g pumpkin
• 2 potatoes (200g)
• 2 leeks
• 2 onions
• 2 cups milk
• 2 cups chicken stock
• 2 tablespoons butter

1. Peel and cut all the veggies in cubes. 

2. In a large saucepan, melt the butter, then add the onions and leeks. Let cook for a few minutes at low temperature. Add the potatoes and pumpkin, cook a few more minutes. 

3. Warm up the milk and pour in the pan together with the hot chicken stock. 

4. Cook for 60 minutes, or 30 minutes if using a pressure cooker.