Pochamos vegetables simmered with a stream of olive oil for 1 hour, add txangurro and fl ambeamos with brandy. Add a little tomato sauce, dip with fumet and cook over low heat for 20 minutes, constantly desespumando.
We went through a blender and snuck, recti fi ed with salt if necessary.
Confitamos garlic in oil for 20 minutes, when they are ready, take them out and make a mash fi not subsequently passing through a sieve and reserving, poorly salted. Pumpkin cut in sheets nas fi and give form of small triangles and bake at 180 ° C for 7 or 10 minutes. Put the cream into a bowl, we spotted with a pinch of garlic juice and cover with glass pumpkin. We serve warm.