Pumpkin Creamy Soup with Orange Juice, Cream and Ginger

Ingredients for 6 portions: 1kg pumpkin, 120g onion, 4–5 tablespoons sunflower oil, 9g vegetable broth, granulated, 850ml water, 150ml orange juice, 50ml cream, 2g ground ginger, salt.

Directions: Heat oil in the saucepan. Put the onion on the bottom. Cut the pumpkin into small cubes and put into saucepan. Add water, salt, and vegetable broth, and boil over medium heat until the pumpkin gets soft. Finally, mash thoroughly until pureed. Mix with orange juice, cream, and ground ginger. Season the soup with pumpkin seed oil.