Pumpkin and carrot cream

To start cooking this winter cream, cut and empty the pumpkins through the centre so you can use them as bowls to serve the cream later.

Then, in a pot, fry the leeks, the sweet potato, the carrots, the onion, the potatoes and the meat leftover from emptying the pumpkins with a splash of olive oil.

When the vegetables are poached, add a litre of vegetable stock. Once it has boiled, blend the cream with a blender until it has a light texture.

Finally, serve the cream inside the empty pumpkins placed on a baking tray and grate some parmesan cheese on top. Grill the cream with the cheese at 200º C in the oven and take it directly to the table to enjoy an incredible first course.