Pumpkin cream soup

The fashion for pumpkin cream soup has not gone away for several years. There are so many options for it that everyone can find their favorite.

Ingredients

• 1 kg peeled butternut squash
• 200 g leeks (white part)
• 100 g potatoes
• 3 g sea salt
• 150 g honey
• Sugar
• Olive oil
• For filing
• Pumpkin seeds and balsamic vinegar
• 120 g mascarpone
• 80 ml cream, 20% fat
• salt to taste

Directions

1. Finely chop the leek, potatoes and pumpkin.
2. Heat the oil in a deep saucepan. Saute the leeks and potatoes until golden brown. Add pumpkin. When all ingredients are slightly browned, add water. Cook vegetables for 40 minutes, until tender.
3. Add sugar, salt, honey. Process the soup in a blender until a creamy consistency is not more than 40 seconds, otherwise the color will turn yellow.
4. Whisk the mascarpone with cream and a pinch of salt. Place the mascarpone quenche in each plate, sprinkle with pumpkin seeds and balsamic vinegar.