Cut the pumpkin into small pieces, add coriander, cinnamon, thyme, freshly ground pepper and olive oil. Mix it.
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 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, grind through a sieve. Add balsamic vinegar and a pinch of salt.
Whisk green peas (200 g) with 6 tbsp. l. liquid, interrupting with a blender, into a puree.
Whisk cold cream with a pinch of salt until soft peaks.
You can use sour cream or thick natural yogurt. They cannot be whipped.
Put the pumpkin in the glasses, then the peas, and whisk the cream on top.