Pumpkin Orange Soup

Ingredients

• 500 g Hokkaido pumpkin flesh
• 1 onion
• 2 tbsp butter
• 1 Garlic clove
• 7 g ginger
• 100 g starchy potatoes
• 300 ml orange juice (freshly squeezed if possible)
• 400 ml Vegetable broth
• 100 ml heavy cream
• Salt
• Pepper
• nutmeg
• cardamom
• 4 tbsp Sour cream
• 3 tbsp pumpkin seeds
• 1 small handful coriander

Instructions

1. 1.

   Coarsely dice the pumpkin flesh. Peel and finely chop the onion and garlic. Peel and grate the ginger, peel and coarsely dice the potatoes. Heat butter in a pot. Sauté the pumpkin cubes with the onion, potatoes, ginger, and garlic in the hot butter. Add a pinch of cardamom. Deglaze with orange juice and broth. Simmer for about 30 minutes until tender. Then puree finely. Stir in the cream and season with salt, pepper, and freshly grated nutmeg.

2. 2.

   Wash, dry, and finely chop the coriander. Ladle soup into bowls, garnish with sour cream, pumpkin seeds, and coriander. Serve with toasted whole‑grain bread if desired.