Cream of pumpkins and tomatoes

For 4 people:
1 liter of vegetable stock
1 leek
1 rib of celery
2 or 3 ripe tomatoes (or peeled half a match)
500 g pumpkin flesh
1 large potato
extra virgin olive oil
soy cream
salt
pepper

Clean and slice the leek, chopped celery, peeled tomatoes and remove the seeds. Cut the pumpkin flesh and diced peeled potato.
Saute leek and celery: just become tender add the tomato and pumpkin flesh.
Cook for a few minutes: cover with the stock and just starts to simmer, add the potato.
Cook for 35 ' over a very low heat and semi covered.
Passed to the mixer, add salt and pepper and enriched with a tablespoon of cream.
Serve with croutons.