Pumpkin Velouté with Sweet Gorgonzola

Method

1. Cut the pumpkin into pieces and place on a preheated ridged grill plate with a pinch of salt. Grill until slightly charred and tender.
2. Grill the leek on the same plate until lightly charred.
3. Peel and cut a piece of potato into chunks.
4. In a pot, melt a knob of butter.
5. Add the grilled pumpkin, grilled leek, and potato chunks to the pot.
6. Pour in vegetable broth (prepared in advance) to cover the vegetables. Add a little salt. Cook until the vegetables are soft.
7. Meanwhile, prepare the gaspaccio garnish: finely chop red onion, dice red and yellow bell peppers into small lozenges, slice cucumber into rounds or half-moons, halve cherry tomatoes. Place in a bowl.
8. Add fresh basil leaves, a pinch of salt, a drizzle of extra virgin olive oil, and a pinch of chili pepper. Toss and set aside.
9. When the soup is nearly ready, grate a generous amount of sweet gorgonzola directly into the pot. Stir until melted and incorporated.
10. Remove from heat and blend the soup with an immersion blender until smooth and creamy.
11. To serve, ladle the soup into a bowl. Sprinkle a little curry powder on top.
12. Add small pieces (canelles) of raw sweet gorgonzola on top of the soup.
13. Garnish with fresh marjoram leaves.
14. Add a spoonful of the gaspaccio salad on top. Serve immediately.