Last winter recipe, before the sun and spring.
Pumpkin soup and parsley ginger cream.
Prepare a simple pumpkin soup and sublimate it with the cream.
Peel about 2 cm of ginger which you grate (and not mix) in 20 cl of heavy cream. Salted and peppered, reduce for ten minutes over medium heat, stirring constantly. At the end of cooking, add parsley. Once the soup is mixed, serve and add a generous spoonful of the cream.
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