1/2 sm. pumpkin, peeled and seeds removed
1 sm. white cabbage
2 lg. onions
4 leeks
1 stalk celery
1 lg. slice of pork (smoked or salted)
Salt and pepper to taste

Cut vegetable and pork into small slices, put in large pan together with seasoning and cover with water and cook for two hours. Serve over slices of stale or toasted bread. In the Pyrenees when only liquid is left a cup of wine is added and then it is eaten as broth. The tradition is called la goudale.