Pumpkin Soup with Ginger (Pumpkin Cream)

Ingredients

• 20 ml olive oil
• 50 g brown onion (chopped)
• 500 g peeled pumpkin (cut in cubes)
• 2 bayleaves
• 2 thyme sprigs (leaves only (optional but recommended))
• 10 g ginger (peeled and sliced)
• Salt and pepper
• handful bread (cut in cubes, no edges)
• 50 ml olive oil (extra virgin)
• 1 garlic clove (crushed)
• salt to taste
• Cream
• Olive oil (extra virgin)
• Sunflower seed

Instructions

1. 1

   --- For the Pumpkin Soup with Ginger ---

2. 2

   Cook the onions in the olive oil together with the bay leaves, thyme and ginger until the onions are soft and transparent.

3. 3

   Add the pumpkin, mix and add enough water to cover everything.

4. 4

   Cook for about 20-30min on medium heat or until the pumpkin is nice and soft.

5. 5

   Pass through a sieve, keeping both the pumpkin and veggies as well as the liquid. Discard the bay leaves.

6. 6

   Blend the veggies with a bit of liquid and then adjust with more liquid if necessary. Add salt and pepper blend one last time.

7. 7

   --- For the croutons ---

8. 8

   Heat the olive oil to medium heat along with the crushed garlic.

9. 9

   Add the cut bread and let it get golden and absorb some of the olive oil and then flip.

10. 10

    Add salt and remove from pan when golden.

11. 11

    Toast the sunflower seeds in the same pan with extra olive oil if needed.