Pumpkin and rolled anchovy fillets soup



Peel the pumpking, remove seeds and cut it into cubes. Brown in a saucepan with oil and a clove of garlic.
On the side prepare the vegetable stock.
After a couple of minutes remove the garlic and add the potato, peeled and cut into cubes. Then, stew the vegetables with a ladle of broth. Add the remaining broth during cooking.
Once cooked, pass the vegetables and heat them in the same pan.
Add some cream and continue to heat; add salt and pepper.
Toast the bread with a bit of oil and cut into cubes.

To serve

Pour the cream into the cocotte, lay the anchovies and the croutons and decorate with a spoon of cream and rosemary.