Pumpkin Soup with Ginger

Clean a quarter — or so — of a large pumpkin from seeds and their surroundings, and peel it. Clean the sweet potato. Both the pumpkin and the sweet potato have a white layer just under the skin — it also needs to be cut off, otherwise the soup will be bitter. Cut the pumpkin and sweet potato into large pieces.

Wash the cilantro and separate the leaves and roots from the stems. Rinse and dry a dozen roots thoroughly. Peel the ginger, garlic, onion, and carrot. Chop the ginger, garlic, stems, and roots of cilantro finely, cut the onion coarsely, and slice the carrot into thick rounds resembling stumps.

Place pumpkin, sweet potato, carrot, ginger, garlic, cilantro, and onion in a large baking dish. Add coriander, Worcestershire sauce, butter, and olive oil. Season with salt and pepper. Mix everything thoroughly by hand and send it to an oven preheated to 180 degrees for about twenty-five minutes. To prevent the pumpkin from burning, you can add a little water in the middle of the process.

When the pumpkin is covered with a light crust, remove the mold from the oven and carefully transfer the vegetables to a large pot. Add water to cover the vegetables (you can first pour water into the mold to collect any remaining aromas). Bring the contents of the pot to a boil and hold for another three to four minutes, checking the state of the pumpkin: it should soften.

Blend the mixture, but don't overdo it; the soup shouldn't be homogeneous: you should feel pieces of pumpkin, ginger, garlic, and others. Add salt and pepper. If the soup is too thin, you can put it on the heat to evaporate the excess. Pour the soup into bowls, serve hot, garnished with cilantro leaves.