Cut the pumpkin into small pieces, add coriander, cinnamon, thyme, freshly ground pepper and olive oil. Mix it up.
Bake at 180°C until soft (about 15 minutes). Or you can cook on the stove with the addition of a small amount of water.
Ready-made pieces of pumpkin are broken in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. If desired, for uniformity, we grind through a sieve. Add balsamic vinegar and a pinch of salt.
Green peas (200 g) with 6 tbsp. l. liquid is broken with a blender to the state of puree. In the jar shown in the photo, it turned out to be just 200 g.
Beat the cold cream with a pinch of salt until soft peaks.
You can use sour cream or thick natural yogurt. They can not be whipped. Put the pumpkin in the glasses, then the peas, and whisk the cream on top.
