Pumpkin soup :: Crema de calabaza

Someone gave us pumpkin for free and yes, we will be eating pumpkin till we will explote but my grandmother always said: never waste food because you never know when you will be eating again.

Ingredients 2px

• 400 grams pumpkin (grams converter here)
• 200 grams potatoes (grams converter here)
• 2-3 little portions of cheese (depending on whether or not you want to be a super model)
• 2 carrots
• 1 leek
• 5 glasses of water (five it's five, not more, not less)
• 2 spoons of olive oil
• 1/2 spoon of salt

Elaboration
First, as always: choose a good knife. I use Arcos. They are not cheap but if you ask them to Santa, it makes less painful to buy them. So, with the knife, peel the pumpkin and chop it (the smaller they are the less time you will need to cook them - less energy you will waste: TIP!!).
Do the same with the potatoes and the carrots.
Take the leek and cut the bottom part and all the green leave. With the knife, get rid of the first layer and throw it away. Take the leek and wash it with some water to avoid eating dust. Cut it in small pieces and put them together with the rest of the vegetables.
Take a pot, put the five glasses of water and make it boil. Once it's boiling add the oil, the salt and the veggies, and leave it for 20-25 minutes boiling. Note: temperature and time depend on your machine (to know if it's done take a piece of carrot and prick it with a fork. If it's soft, it's already made).
Once done, put it away from the fire and plug the mixer machine. Add the 2 portions of cheese and mix it all together till there isn't any piece floating and you can feel it's a proper soup. 
Tip1: use the mixer with low power to avoid staining your apron.
Tip2: if you want it to look like a cream, add more cheese

We love this soup. We add some extra grated cheese and some nutmeg (soooo little, it's got a very strong taste!) and it's delicious.

Hope you like it Spanish kitchenetters!!