Pumpkin cream soup

Ingredients for 6 servings:

• 750 g pumpkin(s) (Hokkaido)
• some butter
• 1 small onion(s)
• 800 ml vegetable stock
• 1 cup of cream
• 125 ml orange juice
• 1 piece(s) ginger (about the size of a walnut)
• 1 clove(s) garlic
• 1 tsp curry powder
• salt and pepper
• nutmeg
• Ginger powder
• some pumpkin seed oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with ginger and orange juice

Clean the pumpkin, remove the seeds, and cut into pieces. Peel and finely chop the onion, garlic, and ginger. The garlic can also be pressed. Sauté the onion, garlic, and ginger in a pan with a little butter. Add the pumpkin cubes and, after about 2 minutes, deglaze with the vegetable stock. Season with salt and pepper. Let everything simmer until the pumpkin is soft. Then puree with a hand blender until no pieces remain. Bring back to a boil, stir in the orange juice, followed by the cream. Season with curry powder, nutmeg, and a little ginger powder. Let it steep for a while and serve. If you like, add a little pumpkin seed oil to taste.