Fruity pumpkin soup

Ingredients for 4 servings:

• 1 Hokkaido pumpkin (se), approx. 0.8 to 1 kg
• 2 onions
• 2 garlic cloves
• 600 ml vegetable stock
• 200 ml orange juice
• 2 tbsp applesauce
• 150 ml Cremefine or cream
• 1 tbsp butter
• 1 tsp, levelled sugar
• ¼ tsp cumin
• salt and pepper
• possibly balsamic vinegar, e.g. fig fruit balsam

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

the “orange” soup, vegetarian

Cut the pumpkin into pieces, remove the seeds, and roughly dice the flesh. Peel the onions and roughly dice them. Brown both in butter in a large pot. Add the sugar and caramelize briefly. Season with salt, pepper, and cumin. Peel the garlic, finely chop, and add. Deglaze everything with the orange juice and simmer briefly. Add the applesauce and pour in the broth. Cook until soft, about 20-30 minutes. Purée the soup and season again with salt and pepper. Stir in the cream or crème fraîche; do not boil. If you like, drizzle with fig or other fruit balsamic vinegar when serving.