Pumpkin vanilla soup

1.Cut the cap of the pumpkin, remove the seeds and cut the flesh without damaging the shell(to serve as tureen).

2. Peel 6 to 7 carrots and 3 to 4 potatoes, cut into pieces. In a saucepan, put pumpkin dice, carrots and potatoes with thyme, bay leaf, vanilla pod, grated ginger, allspice, salt, pepper and 75 cl of water. Cover and cook on low heat for 45 minutes.

3. Mix all ingredients in a blender. Use the pumpkin shell as a tureen and decorate with 1 tablespoon of sour cream.

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