Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 6 carrot (s)
• 2 apples
• 4 onion (s)
• 2 orange (s)
• 3 cloves garlic
• 1 packet soy cream (soy cream cuisine)
• 4 tablespoon vegetable stock, instant
• 500 ml boiling water
• 2 tablespoon orange liqueur
• 2 tablespoon olive oil
• Seasoned Salt
• pepper
• Cayenne pepper
• Curry powder
• Paprika powder, noble sweet
• Pumpkin seed oil, or balsamic vinegar

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Instructions

1. Peel the onions and garlic and cut into small cubes. Halve the pumpkin, remove the seeds. Cut the pumpkin into small boats and peel thin with a peeler, then cut into small cubes. Peel the carrots and apples and cut into small cubes. Peel and fillet the oranges.
2. Dissolve the vegetable stock in the boiling water. Fry the onions and garlic in olive oil for about 5 minutes on the highest setting until golden. Add the carrots and pumpkin, after about 5 minutes deglaze with the vegetable stock. Turn the stove down a little, then add the apples and oranges and simmer for about 30 minutes. Stir every 8 minutes. Season to taste with herbal salt, pepper, paprika, curry and cayenne pepper.
3. Take the saucepan off the stove and puree everything with a hand blender until there are no more pieces. If the soup is too thick, add some more hot water. Put the saucepan back on the stove and add the soy cream and orange liqueur and bring to the boil again briefly and season to taste.
4. Garnish with a few drops of balsamic vinegar or pumpkin seed oil on the plate.