Italian Leek and Pumpkin Soup

• 1 pound pumpkin
• ½ pound potatoes
• 1 Spanish onio

Peel and dice pumpkin and potatoes. Chop onion and simmer in half the butter until golden; add diced pumpkin and potatoes, beans and milk. Bring to the boil and simmer for 45 minutes, stirring from time to time to prevent scorching. Strain through a fine sieve into a clean saucepan; add salt and pepper, to taste.

Cut leeks into fine strips and ‘melt’ in the remaining butter. Add to the