Here, the first stage of the struggle - with zucchini - ended, entering the second stage of the struggle - with pumpkin. Of course, it is not such a crop, to the head for him to break... And the seeds are discharged in the catalog, fertilized, and watered, but some harvest is puny (about the zucchini, however, is silent!), whether we are gardeners, whether climate is not the same, whether the land we are not the same! Well, not sure! Just remember me as the mom in the unforgettable village of Wave, where we get on such landmarks as: 3 stacks and the pillars, I have already written about it - to grow somehow all by itself yeah! I will never forget how we decided the strawberry patch from gluttonous chickens to protect (from those who were with helipad on the back), a kind of fence... Mangled branches, povtykat and wrapped wire. All protection! what was our surprise, when our next visit in a couple of weeks had this fence uprooted - he, damn it! began turned green, let the roots... And who was taking care of him, tell me... exactly... And yet you want by eredivsie welcome to attach. Oh, hang on, a couple of the dishes already bungled - 'll ship! Moreover, turned on the power of its wild imagination, and gave a purely original recipes. Ah, not to say that the masterpiece but very, very much... this Soup called Velvet he and the consistency and its taste pleases all taste buds. He's not that quick to prepare, but is worth it to them to do. Especially to prepare the food the day before, and to assemble the soup when you want. Even more so, would say that pumpkin is very useful vegetable (or fruit, who knows?)...

On the eve of the marinade for the chicken breast: cut into pieces diagonally and pour the marinade of 1 Cup. water and 2 tbsp sugar. Marinade for at least 2 hours and overnight in the fridge. Pumpkin cut into wedges (seeds to choose, and the peel can be left) - take a look what my pumpkin has grown not only beautiful, juicy, bright and delicious, but also funny, all in some squiggles. This French variety - Oh, it's the French, not only burst frogs, but also the pumpkin they have with the machine! My apples and cut the middle. Thinly brush the pan with oil, slices of pumpkin slush and sprinkle with brown sugar. With apples no manipulation done! On a baking sheet, put the pumpkin and the apples and bake until ready. The flesh of pumpkin and apples (well, what to do with it? scrape, to vykolupat? to separate from the skin?) - in a word, use only the pulp of apples and pumpkins. Porirua. I did a lot - I portion mashed potatoes used for another dish...

Take out the meat from the marinade and blotted with paper towels. Fry on both sides - long, so that the meat was left without a crust. It was your presets... And now soup!

Prepare the roast: this onions, carrots and celery cut into small cubes (not three!) and fry to a beautiful color. Oh, one more thing... the potatoes do not use I - author, what you want, then turn back! for my taste he does not fit into this range of flavor!

Separately cut diced yellow pepper, piece of ginger, finely grated, lemon squeeze. Cheese cut into cubes. Pepper crush or grind. The nuts or seeds lightly fry in a dry frying pan and roughly grind (only nuts, of course).

In a saucepan bring to boil vegetable broth - I used a cube. Enter pumpkin-Apple puree - see for yourself, what is the thickness of soup you want, I stayed the consistency of sour cream. Now the roast is in the soup, allow to boil, pepper, meat juice, formed when frying, add all the seasoning at the end and again give the soup to boil. Try... Delicious? No? season to taste... And now? Yeah, go ahead...

In the input soup cheese soup should not boil. Stir until dissolved cheese. Ready? Well, how? not scary?

Serverwide, sprinkled with nuts and herbs. Bon appetit!