Roasted Pumpkin Cream Soup with Ginger-Yogurt Foam

Preheat the oven to 200°C (400°F). Toss the pumpkin, carrots, and onion with 10 ml of olive oil, a pinch of salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.

In a small saucepan, heat the remaining 10 ml of oil, add the grated ginger and garlic, and sauté for 30–60 seconds until fragrant. Pour in the broth and bring to a gentle simmer.

Transfer the roasted vegetables to the pot with the broth, bring to a boil, and simmer for 3–5 minutes to meld the flavors. Remove from heat.

Purée the vegetables with a blender until smooth and creamy. Adjust the consistency with a little water or broth if needed. Taste and season with salt, pepper, and 1 tsp of lemon juice.

For the foam: in a small bowl, whisk together the yogurt, the remaining 1/2 tsp of lemon juice, and a pinch of salt. You can whip it slightly with a whisk to make it airy. Warm gently if desired, but do not let it boil.