Pumpkin and potato soup

Peel the pumpkin and potatoes. Cut them into cubes of about 2 cm. Peel the onion and chop it finely.

Heat the olive oil in the saucepan over medium heat. Add the chopped onion and cook for 2 min without letting it brown.

Add the pumpkin and potato cubes to the saucepan. Stir well with the onion to coat them in oil.

Add 750 ml of hot water to the saucepan. Crumble in the half vegetable bouillon cube. Bring to a boil, then lower the heat and cook for 15 min, covered, until the vegetables are tender.

Ladle off a little cooking liquid if needed to get the texture right. Blend the soup right in the saucepan, or mash it hard with the wooden spoon, until smooth.

Taste and adjust the seasoning with a pinch of salt and pepper. If the soup is too thick, add a little hot water.

While the soup rests, toast the two slices of country bread dry in a skillet or in the oven until crisp.