Vol-au-vent With Pumpkin Cream

Preparation:

Preparation: Remove the external woody rind and any seeds and filaments from the pumpkin. Cut it into slices about 1 cm thick, arrange them on a plate (wrapped in a sheet of special kitchen paper if desired) and put them in the oven already at 200 degrees for about 40 minutes. Take the freshly cooked pumpkin out of the oven and cook the frozen vol-au-vents in the oven, following the instructions on the package. While they are cooking, pass the pumpkin through a vegetable mill with the medium disc, collecting the proceeds in a bowl. Season it with a pinch of salt and a pinch of pepper. Remove the vol-au-vents from the oven and fill them with the pumpkin purée. Arrange them on a suitable plate, decorate them as desired (e.g. celery plumes) and serve immediately.