preparation

Halve and quarter the pumpkin and scoop out the seeds with a spoon. Wash pumpkin and cut into pieces. Melt butter in a saucepan. Sauté the diced onion and chopped garlic until translucent. Add pumpkin and sauté briefly. Deglaze with broth and season with salt and myAROMA pepper. Cover and simmer over low heat for about 15 minutes. Add about 3/4 of the cream and puree everything finely. Add 10-12 drops of myAROMA ginger and taste again. Arrange the pumpkin soup with the remaining cream and pumpkin seeds and serve.

Tip: Roast the pumpkin seeds without fat - gives a better aroma.