Time: 30 min
Cut about 70 grams of pumpkin into cubes, let it boil and put it aside.
Cut the leeks and carrots into pieces and fry them in oil, add the rest of the pumpkin and the potatoes in pieces.
Pour everything with the vegetable broth, salt to taste and let it boil until the pumpkin is soft. Mix the cooked mixture.
Crumble the Amaretti biscuits and add the coffee powder.
Spread the cream soup on the plates, add the pumpkin cubes and the mascarpone cheese, decorate with the Amaretti-coffee powder.