Soups

1. Peel the garlic and onion and chop them finely. Peel the ginger and cut it into small pieces. Peel and dice the potatoes. Remove the red cury squash seeds and cut it into large cubes.
2. Heat the oil in a pan and sweat the onion for 5 minutes. Add the garlic and ginger and fry briefly. Add the diced potatoes, the cubes of red cury squash and the stock, bring to the boil and simmer over a low heat for about 20 minutes, until the vegetables are cooked.
3. Meanwhile, mix the pumpkin seeds with the melted butter and maple syrup. Place them on a baking tray with baking paper and caramelise them in the oven at 180°C for 10 minutes. Leave to cool.
4. Blend the soup until smooth.
5. Add half the EKABE whipping cream, mix and heat over a low heat. Season with salt, pepper and nutmeg.
6. Whip the second half of the EKABE whipping cream until stiff peaks form.
7. Serve the soup in soup plates, place a generous spoonful of whipped cream in the centre. Sprinkle with caramelised pumpkin seeds and drizzle with pumpkin seed oil.

Tips:

Replace the red kuri squash with pumpkin or butternut squash if needed.
For a low glycaemic index, substitute maple syrup with agave syrup.