Pumpkin soup with potatoes and leek

We chop the leeks with thin half rings, rub the ginger on the grater, the garlic finely and finely. Ingredients:

• Leeks - 1 Piece
• Garlic - 2 Teeth
• Ginger piece 2cm - 1 Piece
• Vegetable oil - 2 Art. spoons
• Potatoes - 1 Piece
• Pumpkin, peeled and diced - 1 glass
• Broth chicken or vegetable - 2.5 cups
• Salt, pepper - - To taste

Instructions

We chop the leeks with thin half rings, rub the ginger on the grater, chop the garlic finely and finely. Peeled potatoes and pumpkin cut into cubes. In a thick-bottomed pan, we heat the oil, throw the onions, garlic and ginger into it. Cooking on average fire for about 7 minutes. Add the broth, potatoes and pumpkin. Fire increase, bring the soup to a boil, then again reduce the fire to a weak and cook the soup 25-30 minutes under the lid. After the specified time, remove the soup from the fire. The resulting soup with a blender to grind to a uniform state, then salt, pepper and heat on medium heat. Serve hot, sprinkle with fresh herbs and, if desired, flavored with sour cream or cream.

Servings: 3-4