Pumpkin Soup

Состав / Ингредиенты:

• Pumpkin 1.5 Kilograms
• Leek 1 Piece
• Walnuts 6 Pieces
• Sugar 1 Teaspoon
• Parmesan 30 Grams
• Vegetable broth 800 Milliliters
• Butter 30 Grams
• Cream 100 Milliliters
• Cinnamon 1 Pinch
• Vegetable oil 1 Tablespoon
• Salt, pepper (to taste) 1 Piece

	Preheat the oven to 180 °C. Remove the seeds from the pumpkin and cut it into large pieces. Brush the pieces with vegetable oil and wrap each in foil. Bake for 30 minutes, and do not turn off the oven afterward.
	Set the oven temperature to 250 °C. Grate the cheese and mix it with cinnamon. Place 12 small mounds of cheese on a baking tray lined with parchment paper and bake for about 5 minutes until melted. Then remove and let cool.
	Separate the pumpkin flesh from the skin and put it in a bowl. In a pan, melt the butter and sauté the sliced leek in it for 2 minutes, then add sugar.
	Pour the broth and pumpkin flesh into the pan. Cook over low heat for 20 minutes.
	Transfer the cooked mixture to a blender and puree it. Add salt and pepper to taste, then return it to the stove and pour in the cream.
	Chop the nuts. Slice the remaining leek into strips and sauté. Serve the soup in bowls and add the leek slices, nuts, and cheese rounds. Enjoy your meal.