Pumpkin cream with cream cappuccino

ingredients

2 pcs butternut squash 1/2 liter vegetable broth 250 ml whipped cream extra virgin olive oil sugar vinegar balsamic vinegar pepper herbs 1 pcs onion 1 pcs garlic pumpkin seeds fresh thyme salt

procedure

1. Cut the pumpkin into quarters, discard the seeds. Place in a baking dish, season with salt and pepper, garnish with a sprig of fresh thyme and place in a preheated oven at 180 C for about 45 min. 2. In a saucepan, fry the chopped onion and garlic in olive oil, pour in the stock and add the diced roasted pumpkin to the stock, bring to the boil. 3. Blend everything with a stick blender, season with salt and sugar and pour in the cream. 4. Serve. Slowly pour over the pumpkin cream. Garnish with pumpkin seeds and/or pumpkin oil, and finish with a dollop of creamed cappuccino (sweetened cold cream). Alternatively, add a sprig of parsley.