Pumpkin soup
Description
A hearty first course. Recipe for pumpkin soup: Ladle into bowls and serve.
Instructions
- 1
Step 1
Preheat the oven to 180 °C. Remove the seeds from the pumpkin and cut into large pieces. Brush the pieces with vegetable oil and wrap each piece in foil. Bake for 30 minutes, then leave the oven on after cooking.
- 2
Step 2
Set the oven to 250 °C. Grate the cheese and mix with cinnamon. Place 12 mounds of cheese on a parchment-lined baking sheet and bake until melted, about 5 minutes. Remove and let cool.
- 3
Step 3
Separate the pumpkin flesh from the skin and place it in a bowl. Melt the butter in a saucepan and sauté the leek (white part), sliced into rounds, for 2 minutes, then add the sugar.
- 4
Step 4
Pour the broth and pumpkin flesh into a saucepan. Cook over low heat for 20 minutes.
- 5
Step 5
Transfer the cooked mixture to a blender and puree. Season with salt and pepper, return to the stove and pour in the cream.
- 6
Step 6
Chop the nuts. Cut the remaining leek into thin strips and sauté. Pour the soup into bowls and add leek strips, nuts, and cheese slices.