Summary

Ingredients

• 1 Hokkaido pumpkin (se)
• 1 medium carrot (s)
• 1 handful celery
• 1 large vegetable onion (s)
• 3 cm ginger
• 2 cloves garlic
• ml 1,000 vegetable stock
• 500 ml orange juice, as mild as possible
• 200 ml cream or coconut milk
• 0.5 ½ teaspoon, leveled paprika powder
• 1 pinch (s) chili powder or cayenne pepper, ground
• 2 pinches salt
• 1 pinch (s) pepper
• 1 small Piece (s) butter or clarified butter
• Pumpkin seed oil

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Instructions

1. Peel the onion, carrot, ginger and garlic and cut into pieces. Remove the seeds from the pumpkin and cut into large pieces.
2. Put on a saucepan, melt the butter and sweat the onion in it. After about 3 - 4 minutes add the pumpkin pieces, the vegetables and the ginger. Pour in the broth, orange juice and cream or coconut milk, add the paprika powder and simmer for about 25 minutes.
3. Now puree everything very finely (with a hand blender and, if you want, pass through a sieve). Season to taste with salt, pepper and chilli and drizzle with a little pumpkin seed oil before serving.
4. If you have and like it, you can sprinkle a few roasted pumpkin seeds over it. Simply roast in a pan and add cinnamon and sugar at the end. (Also delicious to nibble on.)
5. But also a few Kracherle (cubes of white bread roasted in a pan with olive oil) are great for a change, as a small insert.
6. If the soup is to serve as the main meal, you can add shrimp or Wienerle as an insert. With the coconut milk variant, the prawns go better and with the classic the finely chopped Wienerle.
7. If there is a little leftover, I throw a few roasted walnuts or cashews on it and mix the whole thing again. This makes a delicious pumpkin pesto with pasta.