Pumpkin Soup

• ¼ cup (60ml) olive oil
• 2 tablespoons (30g) unsalted butter
• 2 cups (200g) leek (white part only), sliced into rounds
• 1 kg (7 cups) pumpkin, cut into cubes
• 2 cups (300g) carrot, sliced into rounds
• 1 ½ teaspoons (5g) fresh grated ginger
• 1 teaspoon black pepper
• 2 teaspoons (16g) table salt
• 1 teaspoon (3g) spice (cumin)
• ½ cup (125ml) dry white wine
• 1 ½ liters (6 cups) hot water

For Serving

• Mascarpone cheese or Sour Cream or yogurt or heavy cream
• pumpkin seeds
• black pepper or cayenne

1. In a saucepan, add the olive oil and butter. When the butter melts, sauté the leek until it becomes translucent, for about 5 minutes. Add the pumpkin and carrot. Stir and sauté for 7-8 minutes until they take on a little color and aroma. Add the ginger, pepper, salt, and spice. Stir for 1 minute and deglaze with the wine. Let the alcohol evaporate and pour in the water. Boil for 20-25 minutes.
2. Remove the saucepan from the heat and let the food cool down a bit. Purée the soup directly in the saucepan with an immersion blender, if you have one, or by transferring it in small batches to a regular blender.
3. Reheat the soup and serve in individual bowls, placing a spoonful of the cream cheese, sour cream, yogurt, or heavy cream in the center. Sprinkle with pumpkin seeds. If desired, sprinkle with a little black pepper or cayenne.