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 interrupted 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 interrupted 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. In glasses, put the pumpkin, then the peas, on top-whipped cream.