Summary

Ingredients

• 800 g pumpkin (se) (Hokkaido)
• 250 g carrot (s)
• 800 ml vegetable stock
• 3 orange (s)
• 90 ml cream
• 1 tablespoon crème fraîche
• Seasoned Salt
• pepper
• Herbs

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Instructions

1. Brush the pumpkin well, divide, remove the seeds and dice the pumpkin flesh. Dice the carrots as well.
2. Bring the vegetable stock to a boil. Add the pumpkin and carrots, cover and simmer gently for about 20 minutes. Then puree.
3. Squeeze oranges. Add the juice with the cream and the crème fraîche to the soup. Reheat again.
4. Season with salt and, if you like, a little pepper. If you want, you can also sprinkle a few fresh herbs on top.
5. The soup can also be frozen well. After thawing, you have to puree them again or beat them vigorously with a whisk, as the pumpkin flesh separates from the water when it freezes.