Sauté the chopped sweet onions in extra virgin olive oil until transparent.
Add the diced pumpkin and sauté for 5 more minutes.
Add 1 litre of stock with 2 teaspoons of grated ginger.
Cook until the vegetables are tender and add more or less broth, depending on how you want the consistency of cream.
Serve very hot, finishing the dish with a spiral of Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil.
If you want to make the dish more sophisticated, you can mix the creme fraiche or very cold cream cheese with the AOVE Castillo de Canena Reserva Familiar Arbequino and half a teaspoon of grated ginger.
Finish the dish with a spoonful of this cream and a few grains of salmon caviar.