600 g peeled pumpkin
1 l chicken broth
1 medium onion, chopped
2 garlic cloves
1 bay leaf
30 g chopped ginger
1 strand of olive oil
Salt and pepper
Method of preparation
In a large saucepan, brown the garlic and the onion in the olive oil.
Add pumpkin, bay leaf and half chopped ginger.
Add half the broth and cook about 20 minutes.
Remove the bay leaf.
Beat the pumpkin in the blender with some of the chicken broth.
Return to the pot, add the remaining broth and a little ginger.
Let it boil for five minutes.
Serve next with the remaining chopped ginger.