Pumpkin Soup

Ingredients

 600 g pumpkin flesh
125 g carrots
150 g potatoes
80 g of celery (or less according to taste)
1/2 sweet onion (or shallots)
25 g butter
2 cubes chicken fat
Salt, nutmeg
Grilled cheese
300g grated cheese

Preparation:

      - Cut and slice the onion. Make the sweat in the hot butter in the casserole.
     
- Meanwhile, peel and chop coarsely diced vegetables.
      - Then pour the vegetables in the pot, the onions and stir gently. So do come back ten minutes.
      - Crumble then two cubes chicken, homogenize and add 2.5 liters of water.
      - Close the pan and cook 25 minutes to steam.
      - Mix the soup obtained.
      - On a baking sheet, form lots of 50g grated cheese. Flatten circularly. Roast at 220 ° C for 10 minutes.