How to make
Heat the olive oil in a pot and fry the onion for about 3 minutes.
Add the chopped garlic, ginger and spices.
Stir and stew everything for another 3 minutes.
Add the diced pumpkin.
Stew for a few more minutes and add as much salt as you like.
Pour about 3 1/3 cups (800 ml) of water over the pumpkin cream soup products.
The soup is boiled for about 20 minutes or until the pumpkin has softened. It is then blended.
The healthy pumpkin and ginger cream soup is served warm, garnished with pumpkin seeds.
