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700 g pumpkins
1 onion
2 EL butter
1 teaspoon paprika
750 ml vegetable broth
125 ml orange juice
1/8 l whipping cream
salt, pepper, caraway
pumpkin seed oil
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Peel pumpkin, if needed, dice into small cubes and finely chop the onion. Sweat onion and pumpkin in oil and add paprika. Pour over orange juice and broth. Strir in whipping cream, seaon to taste with salt, pepper and caraway.
Simmer for about 15 minutes and puree the soup. Top it off with a dash of pumpkin seed oil.