Pumpkin Soup

Instructions

• 1
  Finely chop the onion, slice the ginger, and cut the pumpkin into 2 cm cubes.
• 2
  Put the oil in a pot, add the onion and sauté over medium heat, stirring occasionally. Add the ginger, let it fry for a bit, add the sugar and stir slowly until the sugar turns golden.
• 3
  Add the chopped pumpkin and stir for 1 minute. Pour in the orange juice, mix well, bring to a boil, then reduce the heat by half and let the juice simmer until it almost reaches boiling point. Approximately 4 tablespoons of liquid should remain at the bottom of the pot.
• 4
  Pour in 1.1 l of water, stir, bring to a boil, reduce the heat to one-third and let it simmer for 30 minutes. Add the cream and lemon juice, stir and leave on the heat for 2 minutes. Then strain the soup through a sieve and add salt to taste.
• 5
  Serve in a bowl, garnish with pumpkin oil and sprinkle with chopped chives.
• 6
  For this soup, you can use pie pumpkin, Hokkaido pumpkin, or another type of edible pumpkin. You can use vegetable soup base instead of water. The soup will have a more pronounced flavor.