Pumpkin puree

Peel the carrots with a peeler and cut them into slices.

Peel the potato (medium size) and cut it into pieces.

Repeat the operation with the pumpkin. TIP: If it is difficult to peel the pumpkin because of its hard skin, we can put it in thick slices on a plate in the microwave for 1 or 2 minutes until the skin has softened.

Cut the green stem and roots of the leeks. Remove the outermost layer and cut them into thin slices. NOTE: We can substitute the leek for onion if we do not like its taste.

In a pot with a lid, add the oil and salt to taste and add the chopped vegetables. Let them cook over medium heat for 5 minutes without letting them brown.

Next, add the water until the vegetables are covered.

Turn up the heat until the water boils. At that moment, cover the pot and lower the heat (I have set it to 6) to cook everything for about 25-30 minutes, until the vegetables are tender and have drunk the cooking water.

Remove the pot from the heat and grind the vegetables with the help of a blender, until you have the texture you are interested in. TIP: To make the puree creamier, it is important to give it air while blending the vegetables, i.e. by lifting the blender a little.

Finally, taste the puree and adjust the salt if necessary. And ready to serve and enjoy!