Summary

Ingredients

• 750 g pumpkin (se)
• 140 g onion (s)
• 200 g carrot (s)
• 10 g iner
• 50 g olive oil
• 300 ml orange juice
• 250 ml vegetable stock
• 1 ½ teaspoon salt
• 1 tablespoon curry
• pepper
• chili
• 100 ml cream

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Instructions

1. Chop the onions and ginger very finely. Cut the carrots and prepared pumpkin into cubes. (If you have a food processor, you can also grate it small, this shortens the cooking time.)
2. Stew the onions and ginger with the olive oil in a saucepan. Add the carrots and pumpkin, add the vegetable stock and initially about 2/3 of the orange juice. Season with salt, curry, pepper and chilli (if you want).
3. Cook until all the ingredients are soft, for me it took about 20 minutes. Puree the soup and season to taste. You may not need all of the orange juice, because not everyone likes it as fruity as I do.
4. Finally stir in the cream.