Warming pumpkin soup

For a windy, rainy day I would highly recommend the spicy pumpkin soup. The addition of ginger, chilli and garlic makes the dish heats, and nice orange color  makes optimistic.

Ingredients (5-6 portions):

pumpkin weighing about 1-1.5 kg (weight with the seeds and skin)

5 medium sized potatoes

piece of ginger (2-3 cm)

1 chilli

2 cloves of garlic

water

a pinch of dried thyme

soy sauce

salt

tablespoon oil

Preparation:

Wash the pumpkin, hollow, cut into smaller pieces and peel. Then cut it into cubes. Wash potatoes, peel, cut into cubes also. Ginger grate or finely cut, crush the garlic and cut into small cubes. Deprive chili seeds and cut into strips.
Warm up the spoon in the pot of oil. Throw ginger, garlic and chili. Fry briefly to release the aroma. Then we throw potatoes and pumpkin. Pour water up to the vegetables, season with thyme, salt and soy sauce. You can also use the universal spice broth or ankles. Boil about 20 minutes, until soft vegetables. The whole mixes, we try and if necessary even seasoned. If someone likes can serve it with cream, but I assure you that this is a good in itself.

Enjoy your meal!