Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 3 medium carrot (s)
• 3 large potatoes, floury cooking
• 1 onion (s)
• 1 clove garlic
• 0.25 liter ¼ orange juice
• 0.5 liter ½ water
• 3 tablespoon coconut milk (more if necessary)
• Vegetable broth, instant
• 1 piece (s) ginger, fresher
• pepper

Print Recipe Pin Recipe

Instructions

1. Cut open the pumpkin, core it, remove the skin if you like and cut into pieces. Peel the potatoes, carrots, onion and clove of garlic and cut into pieces.
2. Heat the oil in a saucepan and sweat the vegetables including the pumpkin pieces in it. Deglaze with the orange juice and water. Add a piece of fresh ginger and let everything simmer gently for about 20-25 minutes.
3. Remove the ginger and puree everything with a hand blender. If it gets too thick, just add a little more water and / or orange juice.
4. Now add coconut milk and season with vegetable stock and a little pepper. Serve immediately.
5. The orange juice gives the soup its fruity aroma.
6. Tip: Leftover orange juice can be frozen in portions for the next soup.