Creamy Pumpkin Soup with Ginger

Remove the pumpkin's seeds and fibrous center, then peel any tough skin. Cut the flesh into evenly sized dice. Peel the potato and cut into smaller pieces than the pumpkin, chop the onion, and grate or very finely chop the peeled ginger.

Pour about 50 ml of broth taken from the specified 800 ml into a saucepan. Add the onion and ginger, then heat over medium-low heat for 4 minutes, stirring, until the onion softens and the ginger becomes fragrant. The vegetables should soften in the liquid rather than scorch on the bottom.

Add the pumpkin and potato, pour in the remaining broth and bring to a gentle boil. Cook for 15–20 minutes, until both vegetables are tender. Check the potato especially: it should mash easily under a fork, or hard pieces will remain in the soup.

Remove the saucepan from the heat and blend the soup until smooth. Keep the immersion blender head submerged to prevent hot liquid splashing. Check for remaining potato pieces or ginger fibers and blend a little longer if needed.

Stir in the cream and heat briefly over low heat, stirring along the bottom. The finished soup should be smooth and flow easily from a spoon. Divide between bowls and serve immediately.