Preparation time: 15 minutes
Cooking time: About 30 minutes

A recipe from Franck Salein of the Sources de Caudalie Spa and Hotel.

1. Peel and chop the onion and pumpkin.
2. Sauté the onion in olive oil; add the garlic, thyme, bay leaf, cardamom and finally the pumpkin. Add the chicken stock and cook for 20 minutes. 
3. Once cooked, remove the garlic and place everything in a blender and liquefy until smooth.
4. Bring some water to a boil in a saucepan. Add the skim milk powder and froth it with an immersion blender to form a nice mousse. 

Presentation

1. Pour the soup into a cappuccino cup;
2. just before serving; spoon on the milk foam. 

Consider a glass of red wine before or with the meal for its antioxidant properties: it doesn't contain any more calories than an apple.