Pumpkin soup

Preparation:

Preheat 2 tbs of olive oil in a large pot. Add chopped shallots and crushed garlic cloves. Fry for about 5 minutes. Add peeled, seeded and cubed pumpkin. Fry for a moment on a high heat. Slice carrots, chop potatoes and celery into cubes. Add the vegetables to the pot and then add warm stock. Cover and cook for about 30 minutes. Then blend the soup, add cream, salt, pepper and ginger. Serve hot with roasted pumpkin seeds on top.

Enjoy!