Preparation time: 45 minutes
Peel the pumpkin, onion and ginger and cut into small pieces. Sautee in a pan with olive oil (i.e. fry small amounts in the hot pan) and deglaze with orange juice and ginger ale. Reduce the liquid to half of its volume.
Add vegetable broth and cook until the pumpkin is tender. Add the heavy cream and simmer for 5 more minutes. Mix with a hand blender and season with salt, pepper and vinegar.
Transfer the pumpkin to a soup plate and garnish with
LAND-LEBEN Soup & Snack Pearls.