Pumpkin & Potato Soup - cooking recipe

Ingredients

1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
1-2 None dried red chilies, mashed
2 1/2 lbs pumpkin, peeled, deseeded and diced
1 lb potatoes, peeled and diced
2 tbsp olive oil
3 cups vegetable stock
2/3 cup orange juice
1-2 oz pumpkin seeds (about 3 tbsp)
1/2 cup creme fraiche or sour cream
None None orange zest, to garnish

Preparation

Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.