Cut the pumpkin into small pieces, add the coriander, cinnamon, thyme, freshly ground pepper and olive oil. Stir.
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 interrupting in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. if desired, for uniformity, grind through a sieve. Add balsamic vinegar and a pinch of salt.
Green peas (200 g) with 6 tbsp liquid interrupting a blender, puree.
Beat 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-whisk the cream.