Cream Soup From the Hokkaido Pumpkin

Cook the pumpkin pieces over steam until soft, then blend in a hand blender with ginger, vegetable soup, garlic, chili and salt until smooth and heat in a saucepan.

Pour the hot soup into preheated soup plates, decorate with a little pumpkin pieces, whipped cream, chive greens and a few drops of pumpkin seed oil.

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