Pumpkin and orange soup with cinnamon croutons

Ingredients for 4 servings:

• 400 g Hokkaido pumpkin(s)
• 1 m.-sized onion(s)
• 20 g ginger, freshly grated
• 1 orange(s), untreated
• 2 tbsp olive oil
• 500 ml vegetable stock or chicken stock
• 200 ml orange juice
• 2 slices of toast
• 30 g clarified butter
• 1 tsp cinnamon powder
• 2 tbsp cream, semi-whipped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Deseed the pumpkin and dice it, including the skin. Peel and finely dice the onion. Finely grate the ginger. Peel the oranges thickly enough to remove even the thin pith. Cut out the fruit segments between the membranes. Sauté the onion and ginger in olive oil. Add the pumpkin cubes and sauté briefly. Pour in the stock and orange juice and simmer over medium heat for 30 minutes. Meanwhile, cut the bread into cubes and toast in hot clarified butter until golden brown. Season with cinnamon and salt. Drain the croutons on kitchen paper. Finely purée the pumpkin soup with an immersion blender. Strain it through a sieve into another pot and season well with salt and pepper. Add the orange segments to the hot soup and let it simmer briefly. Before serving, fold in the semi-whipped cream. Serve with croutons.