Ingredients

• 500 g pumpkin, weighed with skin
• 1 tablespoon butter + 1/2 tablespoon extra virgin olive oil
• 2 teaspoons freshly grated ginger
• pinch of ground ginger
• 1/3 cup orange juice
• vegetable broth
• 50 - 125 g Philadelphia cream cheese (or 80 ml heavy cream)
• freshly ground black pepper

Preparation

1. Wash the pumpkin, remove seeds, peel and cut into cubes. In a pot, melt butter with olive oil, add ginger and gently fry for about half a minute.
2. Add the pumpkin, a pinch of salt and fry, stirring, for about 3 minutes. Add ground ginger, pour in orange juice and enough broth to cover the pumpkin. Cook covered until soft for about half an hour.
3. Add cream cheese or heavy cream and transfer to a blender container. Blend into smooth cream. After blending, check if you need to season with salt.