For the pumpkin soup, chop the onion and garlic and fry lightly in olive oil and butter. Fry the diced pumpkin (Hokkaido unpeeled, Long of Naples peeled) a little and pour enough water to cover the pumpkin cubes. Salt.
Add peeled, finely chopped ginger and cook the pumpkin until soft. Then puree in a food processor. Return to the saucepan and add the spices and white wine vinegar.
Bring to a boil and when slightly cool add the whipped cream, then do not bring to a boil again. Serve with herb crisinis and a few drops of pumpkin seed oil.
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