The ingredients:
1 Hokkaido pumpkin, 2 onions, 2 carrots, 2 potatoes, 3 garlic cloves, 1 walnut sized piece of ginger, 1 1/2 L vegetable broth, 150ml cream, 1 tsp Maggi, 2 Tbsp Olive oil,
Cut the potatoes, carrots and onions into same sized pieces and roast in the olive oil. Slice the pumpkin. Roast slowly. Add the garlic and vegetable broth. Grate the ginger and add as well.
Leave to simmer for 25-30 minutes.
Puree with immersion blender, season with salt, pepper, chili powder. Add cream to taste. Puree again et voila! Bon appétit.
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