Fruitful Pumpkin Cream Soup with Chili

Ingredients

• 1 kg Hokkaido pumpkin
• 35 g ginger (whole piece)
• 1 small chili pepper
• 250 ml orange juice
• 500 ml vegetable broth
• 200 ml heavy cream
• Salt
• Pepper
• 2 stems cilantro
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Clean, wash, halve the pumpkin and remove seeds and fibers. Cut the flesh and skin into cubes. Peel and finely grate the ginger. Wash the chili, cut it lengthwise, remove seeds. Slice half of the chili into thin strips for garnish.

2. 2.

   Place pumpkin cubes with ginger, half of the chili, orange juice, and vegetable broth in a pot and bring to a boil. Cover and simmer over low heat for about 20 minutes until the pumpkin is tender.

3. 3.

   Remove the remaining chili half and puree the soup with an immersion blender. Add heavy cream, reheat, and thin with more broth if desired. Season with salt and pepper. Wash cilantro, shake dry, and pluck leaves.

4. 4.

   Serve the soup in preheated bowls, garnished with cilantro, pumpkin seeds, and chili strips.