Pumpkin Cream Soup

Ingredients

• 500 g pumpkin
• 4 Carrots
• 1 piece ginger (walnut-sized)
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 900 ml vegetable broth
• Salt
• ground pepper
• 200 ml heavy cream
• roasted pumpkin seeds

Instructions

1. 1.

   Peel, seed and cut the pumpkin into 2-3 cm pieces. Peel and dice the carrots. Peel and finely chop the ginger, onion, and garlic. In a pot sauté the onion and garlic in olive oil until translucent, then add the carrots and after a few minutes add the ginger, pumpkin, and a pinch of salt.

2. 2.

   Add the vegetable broth and let everything simmer gently over low heat for about 30 minutes. When the pumpkin is tender, puree the soup with an immersion blender and season with salt, pepper, and heavy cream. Serve in soup bowls topped with some roasted pumpkin seeds.