Spicy pumpkin soup with ginger and curcuma topped with toasted sunﬂower and pumpkin seeds.
3 garlic cloves
1 spicy chilli
100 gr fresh grated ginger
1 tsp curcuma powder
1.5 litre chicken or vegetable stock
Cut the onions, carrots, garlic and spicy chilli into small pieces and place on a baking tray, then add a pinch of salt and some stock.
Cut the pumpkin into roughly equal size chunks, and place on another baking tray. Add grated ginger and some fresh or dried thyme along with a tablespoon of curcuma powder and a little stock.
Place the two baking trays covered with foil in an oven pre-heated to 180ºC and let bake for 15-20 minutes until the vegetables are nice and soft.
When cooked, blend everything in a food processor or blender.
Fry some sunﬂower and pumpkin seeds in a hot pan until golden and garnish the soup for both ﬂavour and texture.