First, heat coconut oil in a saucepan.
Peel and dice the onion. Peel the butternut squash, carrot and sweet potato and cut into small, thin cubes.
Saute the diced onion and remaining vegetables in the coconut oil. add the spices.
Add 300 ml of water and orange juice. Steam all ingredients, except the cream for about 10-15 minutes until soft.
Puree the soup with a hand blender and add whipped cream. Season the pumpkin soup to taste and garnish.
Preparation Tip:
Instead of butternut squash, you can also use Hokkaido. Then you save yourself the peeling.
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