Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 1 large carrot (s)
• 2 potato (s)
• 1 clove garlic
• 2 slices ginger root, each 0.5 cm thick
• 0.5 ½ vanilla pod (s)
• 1 ½ liters water
• 1 orange (s), juice it
• salt
• Black pepper
• cinnamon
• 1 teaspoon honey
• 100 g chestnut (s), peeled and cooked
• Pumpkin seed oil

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Instructions

1. Cut off the cap and the bottom stump from the Hokkaido, quarter the pumpkin with the skin, scrape out the seeds and wash it. Peel and quarter the potatoes. Also peel and quarter the carrot. Heat 200 ml of water in a saucepan, place the vegetable pieces in it and steam with the lid closed, together with half the vanilla pod, the garlic clove and the ginger pieces on a high level for 15 minutes.
2. Take a quarter of the Hokkaido out of the pot and set aside. Use a spoon to break the remaining vegetables into smaller pieces and fill them with about 1 liter of water so that they are barely covered. Add a good pinch of salt straight away. While the vegetables cook for another 10-15 minutes with the lid closed, cut the removed pumpkin into small cubes.
3. When the vegetables are nice and soft, fish out the vanilla pod and one of the two ginger slices. Then puree the soup. If it is too thick, add a little water and stir in.
4. Season with a pinch of pepper, a pinch of cinnamon, a good pinch of salt and a teaspoon of honey. Add the orange juice, stir and bring to the boil again.
5. Add the pumpkin cubes and chestnuts to the soup and bring to the boil again. If the pumpkin pieces are still too hard, simmer the soup for another 5 to 10 minutes.
6. Before serving, drizzle a few drops of pumpkin seed oil over each plate.
7. The soup tastes even better when it is reheated the next day.