Pumpkin Cream Soup with Goat Cheese
Preparation time: 40 minutes
a quarter of raw pumpkin
one medium onion
a medium sized piece of fresh ginger
30 g butter
200 g soft goat cheese
100 g raw pumpkin seeds
Chop the onion and ginger. Peel the carrots and the pumpkin. Cut into cubes. Cook the onion and ginger with some butter in a large saucepan over low heat. Add the spices. Add the pumpkin and carrot cubes and toss well. Pour enough water as to cover all vegetables. Cover and simmer over low heat until the pumpkin is cooked.
Meanwhile, wet the pumpkin seeds and salt them. Transfer in a heated pan and stir until toasted. Remove from heat.
Blend the soup and serve hot with pieces of goat cheese, sprinkled with pumpkin seeds and some pumpkin oil.
vegetables » carrot
dairy » goat cheese
spices » ginger
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