Cream of Pumpkin Soup

Thanks to Aunt RoseMary for this recipe

Preparation
3 large potatoes, peeled and chopped 1 leek, sliced 1 large onion, peeled and chopped 6 cloves of garlic, peeled and chopped 500g of carrots, peeled and sliced 2kg of pumpkin, peeled and chopped 1/3 cup of olive oil 2 tsp.(or 2 cubes) of chicken bouillon	Put everything in a large pot Add water to pot until water reaches about 2/3 of pot, with vegetables coming almost to the rim of the pot Bring to a boil and simmer, covered, until vegetables are cooked
12 individually wrapped triangle soft cheese (Vache Qui Rit cheese) (totaling 200g)	Add cheese to pot Blend soup in a mixer until smooth
Croutons	Serve with croutons

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