Pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 1 large onion(s), sliced
• 3 cloves garlic, sliced
• 1 bunch soup vegetables, cleaned, chopped
• 200 ml orange juice
• 1 piece(s) butter
• some olive oil
• 40 g thyme
• salt and pepper
• nutmeg
• 200 ml white wine

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 5 minutes

Deseed and dice the pumpkin, and fry slowly in a little butter. Add the onions, garlic, and soup vegetables. Pour in the oil and continue frying. Season with thyme and salt and deglaze with orange juice and white wine. Simmer over low heat until the pumpkin is tender. It’s best to let it rest overnight and purée it the next morning. Add milk and water until the desired consistency is reached and season with salt, pepper, and nutmeg.