Pumpkin Ginger Soup

Ingredients

1 small pumpkin or butternut squash
1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves
½ teaspoon fine salt
¼ teaspoon ground black pepper
3¼ cups vegetable stock
2 oz ginger, finely chopped
½ teaspoon curry powder
½ teaspoon ground cumin
1 tablespoon sugar
1 cup heavy cream
2 tablespoons roasted pumpkin seeds or pepitas
Parsley or cilantro optional

Directions

Prepare pumpkin: Clean the pumpkin, remove the seeds and peel if necessary. Cut into small cubes. Chop the onion, ginger, and garlic and set them aside separately.

Saute vegetables: Heat the oil and cook the onion until translucent. Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. Stir well for about 2 minutes.

Simmer: Pour in the stock. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft.

Blend the soup with an immersion blender.

Add heavy cream (milk or vegan alternative) and stir to combine.

Roast the pumpkin seeds or pepitas (if not already roasted) in a dry pan. Keep an eye on them and shake the pan frequently once they start to pop (it will happen fast). Remove them from the pan immediately.

Season to taste, sprinkle with roasted pepitas or pumpkin seeds and some chopped parsley or cilantro, and serve.