A method of preparation:

Heat the butter in a saucepan and fry the diced onion and garlic squeezed by press. Add the cubed pumpkin – fry for about 5 minutes until it is lightly caramelised, then pour the whole with white wine. When the wine evaporates, pour vegetable broth and orange juice. Flavour with salt and cook until the pumpkin is soft. Blend the whole, put it into a bowl, then decorate with roasted pumpkin seeds, as well as fresh coriander leaves.


1,5 kg pumpkin
200g white onion
25g garlic
2g chili pepper
150g butter
salt – to taste
800 ml vegetable broth
300 ml orange juice
50 ml dry white wine
2g roasted pumpkin seeds
1g fresh coriander