Fruitful Pumpkin Cream Soup with Pesto

Ingredients

• 20 g ginger (whole piece)
• 1 onion
• 3 Carrots
• 800 g pumpkin (e.g., muskmelon, Hokkaido or butternut pumpkin)
• 2 tbsp butter
• 500 ml vegetable broth
• 300 ml orange juice
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• a small handful of wild herbs
• 2 tbsp herb pesto

Instructions

1. 1.

   Peel ginger, onion, carrots and pumpkin. Cut the pumpkin in half, remove seeds, and dice the flesh with the remaining vegetables into small cubes.

2. 2.

   Melt butter in a pot and sauté onion with garlic and ginger for 2–3 minutes over medium heat. Add vegetable cubes, sauté briefly, then deglaze with broth. Pour in orange juice and vinegar, season with salt and pepper, and simmer over medium heat for 20 minutes.

3. 3.

   Meanwhile wash and dry the wild herbs. After cooking, blend the soup with a stick blender, adjust seasoning with salt and pepper.

4. 4.

   Serve the finished soup in bowls, drizzle with herb pesto, and sprinkle with wild herbs.