Pumpkin and orange soup

Ingredients for 4 servings:

• 600 g Hokkaido pumpkin(s)
• 1 onion(s)
• ½ tsp cardamom seeds
• 4 tsp pumpkin seed oil
• 1 tbsp olive oil for frying
• 150 ml orange juice
• 450 ml vegetable stock
• 400 ml coconut milk
• e.g. sea salt
• ½ tsp pepper, mixed, ground
• 4 tbsp pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Halve the pumpkin, remove the seeds with a spoon, and cut the pumpkin into small cubes. Peel and roughly dice the onion. Crush the cardamom in a mortar and pestle and remove the seeds. Roast the pumpkin seeds in a pan without fat for 3 minutes. Heat olive oil in a saucepan and sauté the onion, pumpkin, and cardamom seeds for 3 minutes. Deglaze with the juice, coconut milk, and vegetable stock. Season with salt and pepper and simmer for 20 minutes. Purée the soup, season to taste, divide between bowls, and drizzle with pumpkin seed oil. You can also find the recipe on my website: https://vegan-cooking-with-thalija.de/archive/1315