Pumpkin soup with ginger
~ 1 big pumpkin, cut into cubes (about 4 cups)
~ 1 large sweet potato, white, coarse
~ 2 cloves of garlic
~ 2 tablespoons of olive oil
~ 1 medium onion, coarse
~ 3 cups of chicken or vegetable broth
~ Salt and pepper
~ 1 tablespoon, ginger powder or less depending on taste
~ A pinch of nutmeg
~ Cream, yoghurt, parmesan or whatever else we want for serving
~ Roasted sunflower stew for serving
~ Heat a saucepan and pour the oil. Sauté the onion and just glaze add the pumpkin, sweet potato and garlic.
~ Mix and pour the broth. Salt and pepper and simmer for 20 minutes.
~ Pour the ginger and continue the cooking for another 10 minutes. Close the heat and let cool.
~ Cream it into the multi and transfer it back to the pot. Sprinkle with nutmeg and let it boil. Shake on dishes, sprinkle with freshly ground salad and serve immediately.