Pumpkin soup with white almond butter

INGREDIENTS:
(for about 4-5 people)

1/2 small head of celery (or 2 stalks of celery, but allow more time for pureeing, because the celery fibres are very tough)
4 carrots
1 medium-sized Hokkaido pumpkin
1 red onion
2 garlic cloves
1 cm thick piece of fresh ginger (for children reduce the amount of ginger or leave it out altogether)
1/2 piece fresh turmeric
1 tablespoon white almond paste
Salt
Pepper
1 pinch of nutmeg

at will:
Pumpkin seed oil
Pumpkin seeds

PREPARATION:

1. Peel onion and garlic. Coarsely chop both. (will be pureed in a later step, so it does not matter how small the pieces are)
2. Cut the turmeric and ginger into small pieces together with the skin.
3. Wash carrots and celery, peel celery and cut into small pieces. 
4. Heat some olive oil in a saucepan and fry the onion and garlic pieces until translucent. 
5. Cut the pumpkin in half, remove the seeds and cut into small cubes. Put these cubes into the pot and fry them on all sides for about 3-4 minutes.
6. Add carrot and celery pieces as well as ginger and turmeric and fry for a short time. 
7. Now add approx. 1.5 liters of water so that the vegetables are covered to 80% and simmer for approx. 30-35 minutes with the lid closed.
8. Check with a fork if the pumpkin is soft and let it simmer for another 5 minutes or remove the pot from the heat and puree the vegetables carefully with a blender. You can also use a heat-resistant blender. 
9. Season to taste with white almond paste, salt, pepper and nutmeg.
10. Serve immediately or leave to cool and store in the refrigerator for 2-3 days. Bon Epi-tit !