Spicy Corn and Pumpkin Cream

7 oz. pumpkin pulp

2 ears corn on the cob

1 white onion

½ oz. fresh ginger

1 clove of garlic

1-2 tbsp of extra virgin olive oil

3 ecodoses of water

1 tsp of garam masala

1 fresh red chili pepper

- Cut the pumpkin into cubes and remove the corn grains to obtain approximately 7 oz. Peel the onion and cut it into slices. Peel the ginger and garlic and cut them into pieces.

- Heat 1 tablespoon of oil in an open pan over a high heat, then add all the ingredients. Pour 3 ecodoses of water and sprinkle with the garam masala (Indian spice mixture composed of cinnamon, cumin, coriander, cardamom, cloves, pepper and turmeric). Cut the red pepper in half, remove the seeds and put it into the pot. Close and cook for 6 minutes after the first whistle.

- Turn off the heat, let the steam escape from the valve and remove the lid. Blend the vegetables, along with a few tablespoons of the cooking juice. Blend well, adding a little more broth if necessary. Serve hot or warm with a little bit of olive oil.