Fresh pumpkin soup with ginger and orange
Heat the oil in a soup pan and fry the onion with the cumin in glass for about 5 minutes. Add the pumpkin cubes and stock and bring to the boil. Let the soup simmer gently for about 10 minutes.
Clean the orange well and grate a tablespoon of the peel. Squeeze out the orange and add this juice to the soup with the grater and ginger.
Puree the soup with a stick mixer completely smooth and continue to taste with lime juice, salt and pepper. Delicious with cheese muffins.
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