Pumpkin Cream Soup with Cooking Cream

Cut the pumpkin into cubes. Slice the potato and leeks into rounds. Finely chop the ginger. In a large pot, sauté the leeks with 20 ml of oil for 2 minutes. Add the ginger and cook for another 2 minutes. Then add the pumpkin and potato. Mix well and pour in the water. Simmer over low heat for 30 minutes.

Blend the soup until smooth and season with salt and pepper. Add the Cucina D’oro cooking crémе and stir well.

For serving, garnish with toasted pumpkin seeds and a few drops of Cucina D’oro cooking crémе.