Pumpkin Soup with Ginger

you need for 4 portions: 1 kg pumpkin 1 leek 1-3 small potatoes piece of ginger 750 ml vegetable broth 1 tbsp butter and/or milk or cream pumpkin seed and olive oil salt and pepper

The pumpkin is well washed, peeled and cubed. Do also with the leek and potatoes. Peel and grate the ginger. Place the saucepan on a medium to high heat, add olive oil and leek. When the leek is glazed, add the potato-pieces and half of the vegetable broth. Bring it to a boil, then simmer all together for 10 minutes. Now, add the pieces of pumpkin and grated ginger (but not too much ginger, because its very spicy). Simmer for another 15 to 20 minutes until the pumpkin is well done. Add butter and pulse the soup two or three times before blending at a medium speed. Add salt and pepper to taste (you can also try other spices such as cinnamon and nutmeg) Pour the hot pumpkin soup with ginger into serving bowls, sprinkle on with pumpkin seed, that you have roasted before in some butter or olive oil (until they hop in the pan ;-), garnish with parsley and some drops of the butter or oil that you had used for toasting the pumpkin seeds and serve.