Ginger-Pumpkin Soup

• 1 Tbsp olive oil
• 1 onion
• 1 clove garlic
• 20 g fresh ginger
• 500 g pumpkin
• 1 carrot
• 500 ml vegetable broth
• 1 tsp salt or to taste
• 1 Tbsp pepper or to taste

1. Dice onion and carrot, mince garlic and ginger and hollow out and deseed pumpkin
2. Saute onion for 3-5min until transparent, then add garlic and ginger and continue for another 30s
3. add pumkin and carrot and fry for about 5min
4. Add vegetable broth and cook for about 20min until the pumpkin is done
5. Puree with a handmixer and season with salt and pepper

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