Pumpkin cream with spinach

Recipe for 4 people:

• 1.5 kg Pumpkin (clean)
• 250 ml cooking cream
• ca. 500 g fresh spinach
• 1 tablespoon of philadelphia
• 4 anchovies in oil
• pumpkin seed oil
• shoots for decoration
• salt and turmeric

Preparation:

1. Clean the pumpkin and cut into pieces. Then cook in a pot with a little water and add salt to taste.
2. When the pumpkin is tender, remove from the heat, add the cooking cream, a pinch of turmeric and blend with the mixer to obtain a smooth and tasty cream.
3. Wash the spinach thoroughly and cook in a pan with olive oil and a clove of garlic for about 3 minutes. Stir often.
4. Put the pumpkin cream in a dish or soup bowl, add a few sheets of spinach and decorate with an anchovy fillet, a teaspoon of Philadelphia, a few drops of pumpkin seed oil and sprouts to taste. Serve hot.