Pumpkin soup with orange croutons

Ingredients for 4 servings:

• 1 tbsp butter
• 2 shallots
• 3 tsp curry
• 700 g pumpkin flesh, trimmed
• 2 ½ dl orange juice
• 1 tsp salt
• 1 cup sour cream
• 2 tbsp gin
• 50 g butter, soft
• ½ orange(s) grated peel
• 1 tsp orange juice
• 1 clove(s) garlic, squeezed
• 1 tbsp pumpkin seeds finely chopped
• 4 slices of toast
• Salt and pepper as needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pumpkin soup: Heat butter in a pan. Add shallots and sauté. Add curry and sauté. Dice pumpkin, add, and sauté briefly. Add orange juice and salt, cover, and cook until soft. Blend until smooth in a blender. Whisk in sour cream. Add gin, if desired. Orange croutons: Mix butter, grated zest of 1/2 orange, orange juice, garlic clove, salt, pepper, and pumpkin seeds well with a fork. Let set in the refrigerator. Toast bread and cut diagonally into 8 triangles. Spread with orange butter while still lukewarm. Serve toast with soup.