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Peel and dice the onions.
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Clean the leek and cut into rings.
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Chop the artichoke hearts
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Mince the garlic cloves.
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Heat the oil in a large pot or Dutch oven
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Add the onions and sauté until transparent.
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Mix in the leek pieces and cook until softened.
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Stir in the garlic and the artichoke hearts.
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Cook, stirring frequently until the onions and leeks start to caramelize
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Mix in the pumpkin then add the broth.
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Season with salt and pepper to taste.
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Bring to a boil. Lower the heat. Simmer for 25 minutes.
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Remove from heat and serve.