1. 1

   Step 1

   Wash the 800 g Hokkaido pumpkin, remove the seeds, and cut into cubes. Set aside 4 tbsp of the cubes for the topping.

2. 2

   Step 2

   Peel and finely chop the 2 shallots, 1 garlic clove, and 15 g of ginger.

3. 3

   Step 3

   Heat 2 tbsp of sesame oil in a pot. Sauté the remaining pumpkin, shallots, garlic, and ginger in it for 5 minutes.

   Timer 5 min
4. 4

   Step 4

   Add 500 ml of vegetable broth and 400 ml of coconut milk. Season with salt and pepper.

5. 5

   Step 5

   Let the soup simmer over low to medium heat for 20 minutes.

   Timer 20 min
6. 6

   Step 6

   Heat the remaining 1 tbsp of sesame oil in a pan and fry the set-aside pumpkin cubes for 7 minutes.

   Timer 7 min
7. 7

   Step 7

   Halve the 1 orange and squeeze out the juice.

8. 8

   Step 8

   Puree the soup until smooth using an immersion blender.

9. 9

   Step 9

   Season to taste with the orange juice, a little soy sauce, and nutmeg.

10. 10

    Step 10

    Ladle the soup into bowls. Garnish with the fried pumpkin cubes, 60 g of pumpkin seeds, and 4 tbsp of pumpkin seed oil.

11. 11

    Step 11

    Sprinkle with 0.5 bunch of parsley or 0.5 bunch of cilantro as desired and serve.

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