- Pumpkin - 1,5 Kilogram
- Leeks - 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 st. a spoon
- Salt, pepper - 1 piece (to taste)
Heat the oven to 180 ° C. Remove the seeds from the pumpkin and cut into large chunks. Spread pieces of vegetable oil and wrap each piece in foil. Bake for half an hour, after the oven is not turned off. Set the oven at 250 ° C. Grate the cheese and mix with cinnamon. Put on the cheese-covered slides covered with parchment 12, bake until melted about 5 minutes. Get it and let it cool. Pumpkin flesh is separated from the crust and placed in a bowl. Melt butter in a sauté pan and fry in it, sliced with mugs (white part), leek 2 minutes, then add sugar. Pour broth and pulp of pumpkin into the saucepan. On a low heat, cook for 20 minutes. Transfer the finished mixture into a blender and grind it in a puree. Salt and pepper, return to the stove and pour the cream. Nuts chop. The remaining leeks, cut into strips and fry. Pour the soup into plates and add straws of leeks, nuts and cheese mugs. Bon Appetit.
Servings: 6