Ingredients for 4:
- 150 grams of leeks
- 625 grams of potatoes
- 250 grams of pumpkin
- 1 piece of onion (about 50 g)
- 4 tablespoons olive oil
- 800 milliliters of vegetable broth
- 1 pinch of salt
Preparation:
1. Wash the leek and cut it into slices of about 2 centimeters. Peel the potatoes, wash them and cut them into not very large cubes. Also peel the piece of pumpkin and cut it into small cubes. Peel a piece of onion, more or less half of a not very large one, and chop it.
2. Put a large pot on the fire and heat 2 tablespoons of oil. When hot, saute the leek and onion for 1 minute.
3. Add the potatoes and the chopped pumpkin, add a little salt and the other 2 tablespoons of olive oil if necessary and sauté for 2 minutes.
4. Cover everything with the broth, cover the pot and let the pumpkin porrusalda cook for 25 minutes. Salt test in case you need more. Preferably use a homemade vegetable broth.
5. Serve the porrusalda with pumpkin on plates and eat it right away. You can also let it rest for a few hours and heat it up before serving.