Pumpkin Cream Soup with Cooking Cream

Cut the pumpkin into cubes. Slice the potato and leek into rounds. Finely chop the ginger. In a large pot, sauté the leek in 20 ml of oil for 2 minutes. Add the ginger and cook for another 2 minutes. Finally, add the pumpkin and potato. Stir well and pour in the water. Simmer over low heat for 30 minutes. Blend until smooth and season with salt and black pepper. Add the CREMIO cooking cream and stir. When serving, garnish with roasted pumpkin seeds and a few drops of CREMIO cooking cream.