Pumpkin soup

Ingredients

• salt
• cream with a fat content of at least 30%
• cover
• 1.5 kg pumpkin
• 6 walnuts
• 1 leek
• 800 g vegetable broth
• 30 g of Parmesan
• sugar - 1 tsp. l.
• butter
• vegetable oil - 1 tbsp. l.

Cooking

Step 1

1. Preheat the oven to 180ºС. Wash pumpkin, remove seeds. Cut the pulp into large pieces. Lubricate each piece with vegetable oil, wrap in foil and bake in the oven for 30 minutes. Take out the pumpkin, do not turn off the oven. 2. Increase oven temperature to 250ºС. Grate Parmesan, mix with cinnamon. Cover a baking sheet with parchment, pour grated cheese on it so that you get 12 circles. Bake in oven until cheese is melted and golden, 5 minutes. Remove from oven, let cool. 3. Scoop out the pulp from the pumpkin. Cut the white part of the leek into circles. Melt the butter in a large saucepan, fry the leeks, 2 minutes. Add sugar, cook 1 min. 4. Add pumpkin pulp and broth. Cook over low heat for 20 minutes. 5. Blend the soup in a blender until pureed. Return to saucepan, add cream, salt and pepper. Boil. 6. Crush the nuts. Cut the green part of the leek into thin strips and fry in butter until soft. Add fried leek, nuts and cheese mugs to the soup.