Orange – Pumpkin – Cream

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 3 m.-sized carrot(s)
• 3 large potatoes, floury
• 1 onion(s)
• 1 garlic clove(s)
• ¼ liter orange juice
• ½ liter of water
• 3 tbsp coconut milk (more if needed)
• Vegetable broth, instant
• 1 piece(s) ginger, fresh
• pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fruity pumpkin soup

Cut open the pumpkin, remove the seeds, remove the skin if desired, and cut into pieces. Peel the potatoes, carrots, onion, and garlic clove and cut into pieces. Heat the oil in a pan and sauté the vegetables, including the pumpkin pieces, until lightly browned. Deglaze with the orange juice and water. Add a piece of fresh ginger and simmer gently for about 20-25 minutes. Remove the ginger and puree everything with a hand blender. If it becomes too thick, simply add a little more water and/or orange juice. Now add the coconut milk and season to taste with vegetable stock and a pinch of pepper. Serve immediately. The orange juice gives the soup its fruity flavor. Tip: Leftover orange juice can be frozen in portions for the next soup.