Cut the pumpkin into small pieces. Grate finely with the peel and peeled ginger. Put the vegetable stock on cold to the boil. After about 25 minutes of cooking, the whole thing is poured through a cloth. Allow to cool and then pour again through a cloth. So the essence is clear. Season to taste with salt and pepper. Reheat to eat.
Tip: You can add pumpkin ravioli to the essence. Tastes great.
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