Fruity pumpkin soup

Ingredients for 6 servings:

• 1 pumpkin(s) (Hokkaido)
• 3 onions, cut into pieces
• 1 tsp, heaped paprika powder, sweet
• 600 ml vegetable stock
• 300 ml orange juice
• 200 ml cream substitute with 7% fat
• 1 piece(s) ginger, peeled (approx. 2 cm)
• some salt and pepper from the mill
• n. B. pumpkin seed oil
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW – suitable, low-fat

Peel the onions and chop into pieces. Remove the seeds from the pumpkin and chop into large pieces. Peel the ginger. Put a saucepan on the heat, melt the butter, and sauté the onions. After about 3 minutes, add the pumpkin pieces, paprika, and ginger. Pour in the stock, juice, and cream substitute and simmer for about 20 minutes. Now puree everything until finely ground. Season with salt and pepper and, if desired, drizzle with a little pumpkin seed oil before serving. Without the additional oil for refining, this is just a little more than 1 point per serving (1.16).