Butternut or Pumpkin cream soup with ricotta

Ingredients

• 400 g Butternut or pumpkin squash peeled and cut into cubes
• 100 g Ricotta
• 25 g Pumpkin seeds, toasted, unsalted, hulled
• 1 pinch Salt
• 1 pinch Black pepper, ground
• 3 tbsp Ginger, finely grated

Method

1. Add 1 tbsp pumpkin seeds oil into a pot.
2. Put the butternut cubes into the oil. Fry them, then pour tsome water on them.
3. Carefully boil the water, then reduce the heat and leave the butternut cooking until it softens.
4. Purée the soup with the robot mixer or the blender. If the butternut-water ratio is good, you'll get a creamy soup. To get a more liquid soup, just add some more water in it.
5. Mix the ricotta in a small bowl with 4-5 tbsp soup.
6. Add to the soup.
7. Taste the soup, then add the salt, pepper & ginger depending on your taste. Seasoning is just needed at the end of the cooking process!