Creamy ginger pumpkin soup

Ingredients

• 500 g Fresh pumpkin
• 2 pcs Apples
• 3 slice 2 cm ginger root, washed, peeled
• 150 g Rice cooking cream, Alpro, unsweetened
• 1 tsp Salt
• 0.5 g Black pepper, ground
• 1/2 tsp Oilve oil
• 1 head Red onion, diced small
• 1/2 tsp Cinnamon, ground
• 150 g Orange juice
• 0.5 g Nutmeg, ground
• 1 tsp Brown sugar
• 20 g Pumpkin seeds, toasted

Method

1. Preheat the oven to 190 Degrees (375 F).
2. Clean and chop the pumpkin, place it on a baking tray lined with parchment paper and roast in the oven until tender.
3. While the pumpkin is baking, fry the cleaned and chopped onion in the oil over a low heat with a little salt until tender. Add the brown sugar and caramelise.
4. Peel the apples, remove the cores, chop finely, add to the caramelized onions and stir well.
5. Add enough water to cover and cover the pot with a lid.
6. When the pumpkin is baked, put it in the pot and add as much water as it will hold, season with salt and pepper and grate in the ginger.
7. Simmer for 10 minutes, then add 150 ml freshly squeezed orange juice. Remove from the heat and blend in a food processor with the cream until smooth.
8. Return to the heat, bring to the boil for a few more minutes.
9. Serve with toasted pumpkin seeds or pumpkin seed oil.