Creamy pumpkin soup with honey

My plates have become all orange recently. And that’s because I’ve been using pumpkin and the benefits it has to the full while the season lasts! Today I have another version of pumpkin cream – with the queen of autumn vegetables playing the main part. It’s great for both the adults and the little ones 🙂

Preparation:

Half the pumpkin and bake it for about 30 minutes at 180°C (the time depends on the size of the squash and the type of your oven, but I suggest checking if it’s tender). Cook the potato. Then melt the ghee butter in a frying pan, add the chopped onion and chopped garlic, and stew. Remove the skin from the pumpkin and put it into a pot along with the potato, onion and garlic, add grated ginger and blitz until creamy. Pour in the coconut milk, add spices and cook over low heat for a few minutes. Ladle the soup into a bowl, add the orange juice and sprinkle with seeds and honey.