Ginger Pumpkin Cream Soup

For the ginger pumpkin cream soup, first cut the butternut squash into small cubes and boil in 1 L of water with the soup cubes until soft.

Once the pumpkin is soft, strain the clear soup and set aside. Using a hand blender, finely puree the pumpkin. Add some clear soup and stir well.

Add the cream and whipping cream and mix well. Finely grate the ginger and add it to the soup as well. Season to taste with salt and pepper.

Add clear soup to taste, creating the desired consistency.

Preparation Tip:

When serving, spread a little pumpkin seed oil over the ginger pumpkin cream soup. This is especially delicious.

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