Tomato Pumpkin Soup

Ingredients

• 350 g pumpkin flesh (e.g., Hokkaido)
• 1 onion
• 1 piece fresh ginger (≈1.5 cm)
• 20 g butter
• 400 tomatoes
• 1 tsp mild curry powder
• 80 ml orange juice
• Salt
• 700 ml vegetable broth
• 100 ml heavy cream
• Crackers (for serving)

Instructions

1. 1.

   Dice the pumpkin flesh into small cubes. Peel and finely chop the onion and ginger. Sauté everything in butter in a large pot until translucent.

2. 2.

   Wash the tomatoes, remove stems, and roughly cube them. Sprinkle with curry powder, add the tomatoes, and deglaze with orange juice. Pour in the broth and simmer gently for about 20 minutes until soft.

3. 3.

   Stir in the cream and blend to smooth consistency. If needed, add more broth or let it reduce slightly.

4. 4.

   Serve on deep plates and offer crackers as desired.