1L vegetable broth
60g extra virgin olive oil
First, prepare the broth, then clean the pumpkin. Eliminate both the skin and all the seeds, then cut it into cubes. After you peeled the potatoes, cut these into small cubes. While frying the onion in the olive oil, add a little of ginger. Once the onion has changed color, add the pumpkin and potatoes; cover with the broth. Season with salt and pepper and cook for 25-30 minutes, adding more broth from time to time. Once the pumpkin and potatoes are cooked, remove from the heat and blend everything with a mixer to prepare a cream.When the cream is in the dish, you can add some pumpkin seeds.