Creamy pumpkin and potato soup

Ingredients for 3 servings:

• ½ pumpkin(s), approx. 750 g
• 5 potatoes
• 3 onions
• 3 small garlic cloves
• 100 g butter
• 250 ml orange juice
• 400 ml coconut milk
• 300 ml vegetable stock
• 5 tbsp honey
• 1 pinch(s) of paprika powder, hot
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Wash and chop the pumpkin and potatoes. Chop the onions and garlic. Melt the butter in a large pot. Add the onions and garlic and sauté until translucent. Add the paprika. Add the pumpkin and potato cubes and stir everything together. Add the honey and orange juice and let everything simmer briefly. Add the coconut milk and vegetable stock. Let everything simmer for about 1 hour. Stir occasionally and season with salt and pepper. After 1 hour, check that everything has thickened well. If it has become too thick, add about 0.5 to 1 cup more water. (It should be, but not too runny). Season with a little nutmeg and let it cool. Once the soup has cooled, you can puree the whole soup or 3/4 of it in a blender. The resulting soup should be creamy.