Pumpkin Soup with Orange Juice

For the pumpkin soup, dice the pumpkin. Finely chop the onions. Sauté the onions in clarified butter. Sprinkle the curry powder on top and sauté at low temperature.

Add the pumpkin and continue to steam. Pour in the vegetable soup. Simmer until the pumpkin is soft. Puree.

Bring the cream soup to a boil. Stir in the orange juice and ginger. Season to taste with salt. Whip the cream until stiff and fold into the soup.

Arrange the pumpkin soup, garnish with the pistachios and serve.

Preparation Tip:

If you don't want to use clarified butter, make the pumpkin soup with oil or butter.

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