Halve, core and dice the pumpkin. Peel the ginger, peel the onion. Chop both ingredients and sauté in 1 tablespoon oil in a saucepan. Add the pumpkin cubes and sauté. Deglaze with the broth and cook the pumpkin until soft. Wash the oranges with hot water and pat dry. Peel off the zest in zest, cut the oranges in half and squeeze out the juice.
Stir the cream and orange zest into the soup. Puree the soup finely, season with salt and pepper and continue cooking for a few minutes. Fry the prawns in 1 tablespoon of olive oil. Remove and drain on kitchen paper. Serve the pumpkin soup with the prawns. Bon Appetit.
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