Orange pumpkin soup

with ginger

For 4 servings

700 g of Hokkaido pumpkin

200 g potatoes

200 g carrots

3 shallots

1 clove of garlic

1 piece of fresh ginger (approx. 2 cm)

1 untreated orange

4 tbsp olive oil

1 tsp red curry paste

750 ml vegetable stock

1 small red chilli pepper

2 teaspoons of sugar

salt

pepper

100 ml cream

some slices of baguette

Preparation time: approx. 25 minutes
plus cooking time: approx. 30 minutes

Per serving 319 kcal / 1340 kJ 4 g E, 23 g F, 24 g KH

1  Wash, dry and cut the pumpkin in half. Remove seeds and fibrous parts. Cut the pumpkin flesh into cubes and weigh 700 g. Wash, clean, peel and cut the potatoes and carrots. Peel and chop shallots, garlic and ginger. Wash the orange with hot water, dry it and peel off a few thin strips of peel with a zest and set aside. Squeeze the orange.

2  Heat half of the olive oil in a saucepan over medium heat. Sauté shallots, ginger and garlic with the curry paste for 3–5 minutes while stirring. Add the pumpkin, potatoes, carrots and orange juice, sweat lightly and deglaze with the vegetable stock.

3 Halve  chilli, remove and cut into thin slices. Add to the broth with the sugar and simmer for about 20 minutes.

4  Then puree the soup, season with salt and pepper and stir in the cream.

5 Brush  baguette slices with the remaining oil and briefly roast under the grill for 2 minutes. Arrange the soup and sprinkle with orange strips. Serve with the baguette.