Pumpkin cream soup

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 500 ml vegetable stock
• 400 ml coconut milk
• 1 tbsp ginger root, freshly chopped
• 1 orange(s), juice
• 1 tbsp maple syrup
• Salt
• Cayenne pepper

Instructions

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

Deseed the pumpkin. Peel the carrot, dice the pumpkin and carrot. Finely dice the onion and garlic cloves. Heat the oil in a saucepan. Sauté the onion and garlic for 1 minute. Add the pumpkin and carrot cubes and sauté for 2-3 minutes. Deglaze with the vegetable stock. Add the coconut milk and ginger, cover, and cook over medium heat for about 25 minutes, until tender. Pour in the orange juice and puree the vegetables with a hand blender. Season the soup with maple syrup, salt, and cayenne pepper. If the soup is too thick, add a little more vegetable stock.