Pumpkin Soup with Carrot and Orange

Peel the pumpkin and carrots. Dice the pumpkin and carrot into slices.

With a spoon peel the ginger and grate it with a fine grater into a bowl storing the liquid.

Peel and chop the onion and the 2 cloves of garlic. Chop the coriander very thin and make oranges juice.

In a pan add the chopped onion and olive oil and fry slightly. Then add the garlic and let it brown.

Add the carrot, pumpkin and ginger now. Season with black pepper and simmer for about 5 minutes over low heat.

Then add about 1L of water or chicken stock, half the chopped coriander and the orange juice. Stir everything very well. If necessary add a pinch of salt.

Bring to a simmer for about 25 min. covered up. Stir once in a while.

Once cooked, let the vegetables cool down a bit and pass it well with the magic wand. If desired, add a little more juice of 1⁄2 orange and grated ginger.

Before serving drizzle with a drizzle of olive oil and sprinkle with a handful of chopped coriander.