Cut the pumpkin into 2 pieces and remove the seeds and pulp, then wash and peel
Then cut into small pieces
Peel the carrots and cut them into pieces as well
Put everything in a pot. Add salt, Magic Sauce and about 300ml of water
Mix well and cook covered for about 20 minutes, or until the carrots and pumpkin are soft
Remove from the pot and reserve the jus
Sauté the onions in a pan with oil, then add the carrots, pumpkin and pepper and roast for about 5 minutes
Remove and let cool briefly, then blend in a blender with some of the cooking juices to a smooth purée
Return to a pot with a little water or the remaining jus and simmer over medium heat for about 2 minutes
Add ginger, garlic, cooking cream and fresh nutmeg, mix well and simmer for another 2 minutes
Garnish with roasted pumpkin seeds and a dollop of cream. Done