Cheesecake with pumpkin

1. Cut the pumpkin into slices, remove the pumpkin seeds and the fibers and remove the skin

2. Pass it through the grater

3. Season with salt and place it in a colander for about an hour to remove its liquids by squeezing it at the end

4. Preheat the oven at 200 degrees without the fan

5. Finely chop the onions and herbs

6. Fry the onion a little until it softens and remove from the heat to cool

7. Place all the filling ingredients in a bowl and mix well

8. Place the filo pastry in a buttered pan and butter it well and continue the same process with the other two leaves.

9. Place the filling on the third sheet and on top the other three, buttering them well

10. Cut it and bake it for 60 minutes

For the soup

1. Using a glass cut cylinders (as many as the portions) from the core of the pumpkin

2. Peel a squash, grate it and chop the potatoes, carrots and onions

3. Cut the pumpkin into cubes

4. Put oil in a saucepan and fry the onions, carrots, potatoes and garlic for 2 minutes

5. Add the pumpkin and fry for 2 more minutes

6. Add the vegetable broth and let it boil until the vegetables are soft

7.  Mash the soup with the hand blender in the pot

8. Grill the smoked pancetta and garlic clove in a grill pan

9. Once the pancetta is crispy, remove it and place it on absorbent paper

10. Then place the onions on the frying pan and let them caramelize. Put them on absorbing paper with the pancetta.

11. Serve the soup with a roll on which you add a little pancetta and caramelized onion