Pumpkin soup with orange juice

Wash the Hokkaido pumpkin thoroughly, scoop out the core and cut the pumpkin into small cubes.

Peel and dice the carrots, onion and garlic.

Heat the olive oil in a large pan and sauté the onions for a few minutes. Then add the garlic and continue to fry. Now add the diced pumpkin and carrots and fry the mixture over a medium heat for about 5-7 minutes. Stir frequently so that nothing burns.

Pour in the vegetable stock and orange juice and bring the mixture to the boil.

My tip: The pot should be half covered to reduce the liquid a little.

Then season the soup with salt, pepper, turmeric and ginger powder. Simmer the soup for 20-25 minutes until the pumpkin is soft. Then remove the soup from the heat and puree finely with a hand blender.

Add the cream and serve the pumpkin soup with orange juice immediately.