Preparation

1. Peel and wash the carrots and the potatoes.
2. Cut the vegetables into round slices.
3. Pour two tablespoons of oil and the finely chopped onion in a high-sided saucepan.
4. Cook for about 10 minutes over low heat.
5. Add the vegetable, stirring so as to flavor and cover with about 600 ml of water.
6. Add the ginger stock-cube.
7. Cover with a lid and cook for 25 minutes.
8. Once cooked, remove from the heat and add the robiola cheese.
9. Blend with an immersion blender until you achieve a smooth pureed cream.
10. Decorate with some pumpkin seed and serve.