Summary

Ingredients

• 1 kg pumpkin (se), (Hokkaido pumpkin)
• 1 large onion (s)
• 1 clove garlic
• 1 teaspoon curry powder
• 3 large carrot (s)
• 1 liter vegetable broth
• 2 medium potato (s)
• 1 piece (s) ginger, size to taste
• 1 glass orange juice
• salt and pepper
• 1 cup crème fraîche
• some vinegar

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Instructions

1. Chop the onions, ginger and garlic, sauté with the curry and deglaze with the vegetable stock. When it boils, add the pumpkin, carrots and potatoes in cubes and let everything simmer for about 20 minutes. Puree the soup, stir in the orange juice and crème fraîche and season with salt, pepper and vinegar.