Pumpkin And Leek Soup

Preparation:

Preparation: Peel and dice the potatoes and pumpkin. Chop the onion and cook it slowly in half the butter until golden brown. Add the pumpkin, potatoes, green beans (or broad beans) and milk. Bring to the boil and cook slowly for 45 minutes, stirring occasionally, to prevent the mixture from sticking to the bottom of the pan. After this time, rub through a fine sieve into a clean saucepan, salt and pepper to taste. In a separate pan, in the remaining butter, stew the leeks over very low heat. Then, add them to the puree of the other vegetables, dilute everything with the hot chicken broth and slowly bring to the boil. Only at the last moment add the cream, boiled rice and parsley. Mix well and serve immediately, piping hot.