Asian-style pumpkin puree and cream soup. Recipe and cooking steps:
Pour hot water over the pumpkin pieces, bring to a boil and simmer for 15 minutes or until the pumpkin is almost cooked.
Chop onion, ginger and garlic and fry in olive oil until onion is transparent, about 5 minutes.
Add the mixture to the pumpkin and cook for about 5 minutes, remove the pot from the heat and puree the soup puree with an immersion blender.
Add to the pumpkin soup coconut milk, a pinch of nutmeg, freshly ground pepper and soy sauce to taste.
Once again, blend with a blender.
Return the pumpkin soup to the fire and warm it up.
Pour pumpkin soup with Asian cream on the plates and add cilantro or parsley.