- Cut the leek into 5 cm- pieces. Pushing with fingers remove the inside leaving the outside skin empty like a cannelloni
- Cut the inside of the leek, the potato and 400gr of yellow pumpkin up into large pieces
- Finely chop the remaining 100 gr. of pumpkin and the fresh onion
- Grate the ginger
- Break the bitter almonds into big pieces
1. Sauté the onion in sunflower oil with the finely chopped pumpkin, ginger and bitter almonds. Add the parmesan cheese last, mix and take the pan off the heat.
2. Fill cannelloni with the mixture, wrap them in cellophane and steam cook them or boil them in water for 8-10 minutes.
3. Sauté with a little sunflower oil and butter the cut up pumpkin, potato and leek adding salt, pepper and a few drops of "soumada - bitter almond extract".
4. Add the chicken stock and the leaves of sage (quantity optional) and leave the soup to boil for as long as possible on low heat.
5. Pass the soup through a mill and serve with leek cannelloni in the center of the plate.
*Raw almonds with their skins may also be used in this recipe but the final taste will be different, slightly sour.
