Cream of pumpkin and borlotti beans

Preparation:

Preparation: Soak the beans in water the previous evening. The next day, peel and wash the vegetables, then slice the leek, celery, onion, carrot and dice the pumpkin. Put the vegetables in a saucepan, add the drained beans, chopped sage and rosemary, then cover with about 2 liters of stock. Add the oil and cook for about 1 hour. Drain a ladleful of beans and blend (or pass through a vegetable mill) the remaining soup to obtain a smooth cream; season with salt and pepper. Add the beans, heat the cream for a few more minutes, sprinkle with chopped parsley and serve with slices of toasted bread in the oven.