1 medium sized pumpkin, chopped
3 - 4 sweet potatoes, diced
1 onion, diced
1 clove of garlic, finely minced
about 1 L of organic vegetable stock (just covering the vegetables)
1.Take a few pumpkin and potato wedges aside, grill them in the oven while you cook all the other ingredients in a large pot until potatoes are a bit soft (15 min).
2. Blend the vegetables and add
1 glass of organic orange juice (or freshly squeezed)
1 piece of ginger, finely minced
1 table spoon of curry
salt, pepper and chili to taste
3. Simmer for 5 min. In the meantime, roast a handful of pumpkin seeds in a pan.
Add the grilled wedges to the blended soup and top your bowl with pumpkin seeds, low fat yoghurt and/or pumpkin oil according to your taste.