Summary

Ingredients

• 2 kg pumpkin meat
• 1 large vegetable onion (s)
• 3 carrot (s)
• 1 piece (s) ginger, large
• 2 orange (s), juice it
• 3 liters chicken broth
• 3 tablespoon maple syrup
• Balsamic vinegar
• Chilli powder
• turmeric
• salt and pepper
• oil

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Instructions

1. Cut the fresh pumpkin flesh, green onion, carrots and ginger into pieces and fry in a little oil in a large saucepan. Pour in the chicken stock until the pumpkin flesh is covered. Cook until tender and puree with a magic wand. Add orange juice, turmeric and maple syrup and season with balsamic vinegar, chilli, salt and pepper.
2. The soup is wonderful to freeze.
3. Tip: as a variation, top with whipped cream, chopped pumpkin seeds (without the shell) and a few drops of pumpkin seed oil. North Sea shrimps and honeydew melon balls in the soup also taste great.