Hearty and fruity pumpkin soup

Ingredients for 10 servings:

• 1 kg Hokkaido pumpkin(s)
• 250 g apples
• 300 g pear(s)
• 150 g onion(s)
• 1 clove(s) garlic
• 400 ml Cremefine or cream
• 200 ml orange juice
• 20 g vegetable stock, instant
• 1,000 ml water, hot
• 40 g olive oil
• ½ tsp salt
• ½ tsp cayenne pepper
• 5 pinch(s) pepper, black
• 5 pinch(s) turmeric
• 1 tsp Vegeta
• ½ tsp sweet paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

hearty, fruity, delicious

Heat the olive oil in a large pot. Core and slice the Hokkaido mushrooms. Leave the skins on. Chop the onions, garlic, apples, and pears. Sauté the pumpkin pieces for 5 minutes. Then add the onions, garlic, apples, and pears and sauté for 5 minutes. Mix 1 liter of hot water with the vegetable stock, pour in the vegetables, stir well, and simmer for 20 minutes, stirring occasionally. Purée everything with a hand blender. Add the orange juice and, a little later, the cream or cream. Add all the spices and season to taste.