Delicious pumpkin soup

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 4 potatoes, floury
• 4 carrots
• 1 piece(s) ginger, thumb-sized
• 2 small onions
• 2 orange(s), the juice or
• e.g. orange juice (100% fruit)
• ½ can coconut milk
• some vegetable broth, instant
• salt and pepper
• chili flakes
• some oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with potatoes, carrots, orange juice, coconut milk

Halve the pumpkin and scoop out the seeds with a tablespoon. Then place the pumpkin flat-side down on a board and cut off the skin piece by piece. Then cut the pumpkin into dice-sized pieces. Peel and finely chop the potatoes, carrots, and onions. Peel the ginger thinly and cut into thin sticks. Pour the oil into a large pot, sauté the onions, then add the finely chopped ingredients (pumpkin, potatoes, carrots, and ginger) and fry briefly. Then add enough water to almost cover the vegetables. Push the vegetables from the center to the edge, creating a hole. Stir 1-2 tablespoons of vegetable stock into the water and then spread it throughout the pot. Put the lid on and leave it closed until it is bubbling. Then tilt the lid slightly to prevent it from boiling over and reduce the heat slightly. Stir occasionally. Simmer for about 20 minutes, then remove the pot from the heat and add the orange juice. Puree the whole thing with a hand blender. At this point, you can decide how smooth you want it, or whether you want to leave a few pieces of pumpkin. Finally, season to taste with salt, pepper, chili (depending on how spicy you like it), and the coconut milk. You can also add lemongrass or a little more apple to the soup. Just experiment.