Soups

Recipe

1. Peel the garlic and onion and chop them finely. Peel the ginger and cut it into small pieces. Peel and dice the potatoes. Remove the squash seeds and cut it into large cubes.
2. Heat the oil in a pan and sweat the onion for 5 minutes. Add the garlic and ginger and fry briefly. Add the diced potatoes, the cubes of squash and the stock, bring to the boil and simmer on a low heat for about 20 minutes until the vegetables are cooked.
3. Meanwhile, mix the pumpkin seeds with the melted butter and maple syrup. Place them on a baking tray with baking paper and caramelise in the oven at 180°C for 10 minutes. Leave to cool.
4. Blend the soup finely.
5. Add half the liquid cream, mix and heat over a low heat. Season with salt, pepper and nutmeg.
6. Whip the remaining whipping cream until it becomes very firm.
7. Serve the soup in soup dishes, place a nice spoonful of whipped cream in the centre. Sprinkle with caramelised pumpkin seeds and drizzle with pumpkin seed oil.

Tips: 

Substitute pumpkin or butternut squash for the Hokkaido squash if necessary.
For a low glycaemic index, substitute maple syrup with agave syrup.