Pumpkin soup

A silky Hokkaido pumpkin soup with cream and a hint of ginger, finished with toasted pumpkin seeds — vegetarian, autumnal and ready in about 45 minutes.

Ingredients

• Hokkaido pumpkin600 g
• cream150 ml
• ginger10 g
• onion1 pcs
• broth700 ml
• pumpkin seeds2 tbsp

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