Pumpkin Soup with Tomatoes

Ingredients

• 1 kg pumpkin (4 small oil pumpkins)
• 3 shallots
• 1 Garlic clove
• 10 g ginger (piece)
• 4 tomatoes
• 5 dried tomatoes
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 250 ml orange juice
• 800 ml vegetable broth
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Clean, wash and hollow out the pumpkins. Cut the flesh into about 1 cm wide strips or pieces. Peel and slice the shallots into rings. Peel and finely chop the garlic. Peel and grate the ginger.

2. 2.

   Rinse the tomatoes with boiling water, peel, core and dice them. Chop the dried tomatoes into small pieces.

3. 3.

   Heat oil in a pan, sauté the shallots over medium heat for 2 minutes until translucent. Add pumpkin, garlic, ginger, fresh and dried tomatoes. Season with salt and pepper, pour in orange juice and reduce by about ¼. Then add vegetable broth, bring to a boil again and simmer gently for about 20 minutes.

4. 4.

   Taste the soup again, adjust salt and pepper, and serve sprinkled with pumpkin seeds in small hollowed pumpkins.