Pumpkin Soup Recipe with Crispy Cinnamon Cheese Discs

Smooth pumpkin puree meets crisp, spiced cheese discs. This contrast in texture defines the soup, turning a standard vegetable dish into something more complex through specific cooking steps and a precise spice profile. Serves 5. Ingredients: 1.5 kg pumpkin, 1 leek stalk, 1 L vegetable broth, 200 ml 11% cream, 60 g hard cheese, 50 g butter, 3 tbsp vegetable oil, 1 tsp sugar, 0.5 tsp ground cinnamon, salt, and black pepper. Preheat the oven to 200 °C. Cut the pumpkin flesh into large chunks, coat with vegetable oil, and wrap two to three pieces in foil. Bake for 30 minutes.