This creamy pumpkin soup is quick & easy to make. It's a foolproof basis recipe for a delicious winter soup that goes really well with a fresh winter salad and some bread to dip.
Cut pumpkin in half and remove seeds and fibers. Cube pumpkin and potatoes.
In a large pot, cook shallots in some oil (or water) until translucent. Add garlic & ginger and cook for a minute or so. Then add pumpkin and potatoes to the pot and brown for a few minutes. Deglaze with vegetable broth and let simmer for 15-20 minutes until vegetables are soft.
Transfer the soup to a blender (you may want to let it cool a little first) or use an immersion blender in the pot and blend until smooth.
Return soup to the pot, add orange juice, cinnamon, salt and pepper to taste. Finally stir in oat (or coconut) cream and serve immediately with some pumpkin seeds.