Pumpkin Soup with Chili Flakes

• • ¼ Olive oil
• • 2 Unsalted butter (tablespoons)
• • 2 Leek (white part only), sliced into rounds (cups)
• • 1 Pumpkin, cubed (kilograms/cups)
• • 2 Sweet potato or carrot, cubed (cups)
• • 1 ½ Fresh ginger, grated (teaspoons)
• • 1 Black pepper (teaspoon)
• • 2 Table salt (teaspoons)
• • 1 Cumin (teaspoon)
• • ½ Dry white wine (cups)
• • 1 1/2 Hot water (liters/cups)

For Serving

• • Mascarpone cheese, sour cream, yogurt, or heavy cream
• • Pumpkin seeds
• • Chili flakes

1. 1. In a saucepan, combine the olive oil and butter. Once the butter has melted, sauté the leek until translucent, about 5 minutes. Add the pumpkin and the sweet potato or carrot. Stir and sauté for 7-8 minutes until they take on a little color and aroma. Add the ginger, pepper, salt, and cumin. Stir for 1 minute and deglaze with the wine. Let the alcohol evaporate and then add the water. Boil for 20-25 minutes.
2. 2. Remove the saucepan from the heat and let the food cool down a bit. Purée the soup directly in the saucepan using an immersion blender, if you have one, or by transferring it in small batches to a regular blender.
3. 3. Reheat the soup and serve in individual bowls, placing a spoonful of the cream cheese, sour cream, yogurt, or heavy cream in the center. Sprinkle with pumpkin seeds. If you like, you can also sprinkle with a little black pepper or cayenne.