How to make
Peel the pumpkin and clean it from its seeds (if you prefer to serve the soup in it, carve it out and keep the lid of the pumpkin). Cut it into large cubes (you will blend it anyway).
Peel the ginger (the size of a pinky finger) and grate it. Cut the leeks and carrots into cubes. Peel a sweet sweet potato and cut it into large pieces.
Stew the vegetables - leeks, carrots and ginger, in oil over low heat. Add the aromatic spices, diced pumpkin and potatoes.
Pour the vegetable broth over them and season them with salt. Cover and leave them simmer over low heat until the pumpkin is fully cooked.
After removing it from the stove, add the crushed goat cheese (or another of choice) and blend the mixture.
Meanwhile, roast the slightly soaked pumpkin seeds in a dry Teflon pan with a little salt.
Serve the pumpkin soup with cream and pumpkin seeds.
Tip: It is very impressive when served in the carved raw pumpkin.
The appropriate vegetable broth for this soup is with boiled potatoes, carrots, a bunch of parsley and a sprig of leek.
From the strained products I prepared a vegetable puree, by adding butter and milk.
The fragrant pumpkin cream soup is ready.
