2 tbsp of olive oil
500 g of pumpkin
300 ml of vegetable stock
100 ml of cream
1 small piece of ginger
Salt, black pepper
1. Cut the onion into small pieces. Heat the olive oil in a big pan. Cook the onion for about five minutes.
2. Peel the pumpkin and cut it into pieces. Put the pumpkin pieces in the pan with the onion and cook for 10 minutes.
3. Cut the ginger into very small pieces. Put it in the pan with the pumpkin. Add salt, pepper and the vegetable stock. Cook the vegetable mixture for about 15 minutes.
4. Puree the vegetable mixture with a hand blender. Put the cream in the soup and cook for two more minutes.
This soup is very good on a cold, autumn evening with a green salad!