Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 4 potato (s), floury
• 4 carrot (s)
• 1 piece (s) ginger, the size a thumb
• 2 small onions
• 2 orange (s), the juice it or
• orange juice (100% fruit)
• 0.5 can ½ coconut milk
• some vegetable stock, instant
• salt and pepper
• Chilli flakes
• some oil

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Instructions

1. Halve the pumpkin and scrape out the seeds with a tablespoon. Then lay the flat side on a board and cut off the shell piece by piece. Then cut the pumpkin into pieces the size of a game cube.
2. Peel and chop the potatoes, carrots and onions. Peel the ginger thinly and cut into narrow sticks.
3. Put the oil in a large saucepan, sweat the onions in it, then add the finely chopped ingredients (pumpkin, potatoes, carrots and ginger) and fry briefly. Then pour in enough water to almost cover the vegetables. Now push the vegetables from the middle to the edge so that a hole is created. Stir 1 - 2 tablespoons of vegetable stock into the water and then distribute it all over the pot.
4. Put the lid on and keep it closed until it is boiling. Then put the lid on the pot at a slight angle so that it does not boil over and reduce the heat a little. Stirring occasionally.
5. Simmer for about 20 minutes, then remove the saucepan from the plate and add the orange juice. Puree the whole thing with the blender. At this point you can decide how creamy it should be or whether one or two pieces of pumpkin can remain.
6. Finally, season with salt, pepper, chilli (depending on the degree of spiciness) and coconut milk. One can e.g. also add lemongrass or some apple to the soup. Just try.