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.