Pumpkin cream with mushrooms

Peel the onion, washed leeks and chop finely with a Crescent. Cut the pumpkin flesh to pieces. Clean the mushrooms with a damp cloth to remove any parts of the Earth. Chop coarsely.

In a pan heat two tablespoons of oil and sauté the chopped onion and Leek sweet focus. Add pumpkin and stir with a wooden spoon. Stir chopped nuts, stir, add the cream and 400 ml of warm water. Add salt if necessary and continue baking 25 minutes.

In another pan heat a tablespoon of oil and fry the garlic without should be peeled. Add the mushrooms, sprinkle with chopped parsley and stir. Add the pine nuts. Continue cooking, stirring occasionally, until the mushroom water is evaporated.

When the pumpkin is cooked, remove from heat and let cool. Setting and then in a smooth and homogeneous cream using a food mill. Add sautéed mushrooms and mix well.

Pour the cream of pumpkin in individual bowls, sprinkle with freshly ground black pepper and serve.