Pumpkin Soup Ingredients: 1/2 pounds Baking Potatoes or  Sugar Pumpkin, or your favorite Squash ( butter nut is delicious) 1/2 pound Leeks 2 Yellow Onions 3 tablespoons Butter 1 cup milk  or half and half 3 tablespoons Extra Virgin Olive Oil 2 tablespoons chopped fresh parsley 2 cups warm water or chicken stock Sea Salt to taste Fresh ground black pepper Garnish with Nutmeg and Fresh Parsley, cheese Preparation: Peel and cube the pumpkin, or potatoes, peel and mince the onion, prepare the leeks, ( wash them, and take the 2/3 top leaves off) slice thinly.  In a saucepan, heat the oil and gently brown the onions and leeks. Cover with lid, on a low gentle flame continue cooking for about 10 minutes or until soft. Add the cubed vegetables, salt and pepper and 1 to 2 pinches of nutmeg. Add the water and milk, let simmer, for 15 to 20 minutes. Yield:  4 small bowls This soup is aromatic and very flavorful, whether it is served alone or paired with dinner, it will soon become a favorite.  You can also throw it all in a crock pot, as the veggies break down this smooth soup is delicious. Enjoy!