1Fry in butter, ui, garlic, celery and onion, until soft.
2Add broth to pot, broth or water and bring to the boil.
3Place the pumpkins and potatoes there.
4Season with salt, pepper and green herbs.
5Reduce heat and cook until the vegetables are soft.
6Allow to cool and crush together with cream soup with the aid of a blender.
7Add milk and salt and pepper to taste.