Pumpkin and Ginger Cream Soup

Serves 2 to 4:
Pumpkin (500g)
Potatoes (100g)
Ginger (5g - fresh, peeled)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, ginger, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.