Pumpkin soup

Ingredients

• 4kg of pumpkin
• 4 tablespoons of butter
• Salt and fresh green pepper
• 1 cup of sliced leeks
• 1/2 cup of sliced carrots
• 1/2 cup of chopped celery
• 4 cups of meat broth
• 1 cup of seeded chopped peeled tomatoes
• 2 tablespoons of flour
• 1 laurel leaf

Preparation

1. Preheat the oven.
2. Cut the pumpkin, removing the seeds.
3. Introduce 2 tablespoons of butter the walls of the pumpkin.
4. Put the salt and pepper and put in the oven about 20 minutes.
5. In the other casserole, saute the laurel leaf, the carrots and celery with 2 tablespoons of butter during 10 minutes and stir.
6. Add the broth, carry on the point of boiling, add the tomatoes and put the salt.
7. Cast a pinch of flour.
8. Introduce the mixture in the pumpkin.
9. Baking about 45 or 60 minutes.