Shred carrot and celery root, slice mushrooms, cut pumpkin into cubes.

Put carrot in boiling broth, cook for 7 minutes, then put celery root and cook for 3 minutes, add pumpkin and cook for additional 5 minutes.

Scald spinach, cool and cut into stripes.

Sautee flour, cool, mix with a dollop of vegetable broth, add spices and cook for 5 minutes. Filter, mix with sour cream and cook through.

Grate cheese and mix with breadcrumbs.

Put broccoli and pumpkin in greased mold, then put mushrooms, carrot and celery, put over spinach. Pour the vegetables with the sauce, season with the mixture of breadcrumbs and cheese.

Bake over 390°F for 20 minutes.