Pumpkin and orange soup with speculatius crumbs

Ingredients for 4 servings:

• 2 medium-sized onions, finely chopped
• 2 tsp rapeseed oil
• 250 g carrot(s), peeled, diced
• 500 g butternut squash, peeled, pitted, diced
• 800 ml vegetable broth, hot
• 1 vanilla pod(s), including the pulp
• 2 organic oranges (300 g), juice (and some zest for garnish)
• 1 tsp honey, liquid
• Sea salt
• Pepper, colorful from the mill
• 4 tsp breadcrumbs
• 2 tsp almonds, ground
• 2 pinches of speculatius spice
• some orange zest
• 4 tsp sour cream
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the rapeseed oil in a saucepan, sauté the onions, add the carrots, pumpkin, vegetable stock, and vanilla seeds, bring to a boil, and simmer covered for 20 minutes over low heat. Then purée with a hand blender until smooth, stir in the orange juice and more stock, if desired, and season with honey, salt, and pepper. Toast the breadcrumbs, almonds, and speculatius spice in a nonstick pan without fat and toss with a little orange zest. Ladle the soup into deep bowls and serve garnished with 1 teaspoon each of sour cream, parsley, and speculatius crumbs.