Pumpkin Soup with Orange

The first time I tried this soup was in Israel with friends. In the original they used sweet potatoes and agave syrup, in my version these ingredients were replaced with more familiar potatoes and honey, but the result is just as great! It seems to me that this soup is simply impossible to spoil.

Ingredients

• small pumpkin (any kind) 1 pc.
• large potato or sweet potato 1 pc.
• medium carrots 2 pcs.
• large yellow or white onion 1 pc.
• ginger 1 tbsp l.
• orange 1/2 pc.
• chicken broth (optional)
• ground cinnamon 1 pinch
• ground nutmeg 1 pinch
• salt, pepper to taste
• olive oil 1 tbsp l.
• honey (or agave syrup) 1 tbsp. l.

Directions

1. Chop the onion not very finely and fry until slightly golden in olive oil directly in the saucepan, in which the soup will continue to cook.
2. Peel and seed the pumpkin, cut into 2cm pieces. Peel and cut the potatoes (or sweet potatoes) and carrots in about the same pieces.
3. Place vegetables in a saucepan with fried onions and cover with water (or chicken broth, if desired) so that the liquid is level with the vegetable mixture. If later you want to make the soup thinner, you can always add water or broth.
4. Leave the soup to simmer under the lid over low heat for 1 hour. It is important that all vegetables are very soft at the end.
5. Peel and finely chop the ginger root (about 2 cm), halve the orange, prepare the honey and spices. An hour later, when all the vegetables are cooked, add spices, honey and ginger, squeeze the juice from half an orange into a saucepan, and move everything.
6. Using an immersion blender with a knife attachment, beat the soup in mashed potatoes. You can also do this in a stationary blender. If necessary, add liquids to the desired consistency. If you wish, you can leave the soup on the stove, turn off the heat, brew for an hour and a half, but you can also eat rhinestone. Serve hot or cold with any fresh herbs to taste.