Cream of pumpkin soup

Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into small pieces.
Peel and dice the onion. Grate the ginger.
Heat the oil in a large pan and sauté the pumpkin pieces, onion and ginger. Deglaze with white wine and simmer the vegetable stock until soft. Season with salt, pepper and chili. Puree finely with a hand blender or blender jug and pass through a sieve.
Roast the pumpkin seeds without fat in a non-stick pan. Ladle the pumpkin soup into warmed plates. Refine with pumpkin seed oil, cream and pumpkin seeds.