Pumpkin soup with orange and freeze-dried Kampot pepper

Ingredients

• 1 medium-sized pumpkin
• 1 larger carrot
• 1 clove of garlic
• 1 liter of water
• A piece of ginger
• Salt
• lyophilized Kampot pepper
• Cream 
• Juice from half an orange 

Procedure

1) Wash the pumpkin and cut it into pieces. Do the same with the carrot.

2) Put everything on a baking sheet together with the garlic clove, drizzle with olive oil, and roast in the oven until the vegetables are soft.

3) Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft.

4) Towards the end of cooking, add finely grated ginger and let it boil briefly.

5) Pour in the juice from half an orange and blend until smooth.

6) Finally, stir in the cream (or coconut milk) and season with salt and pepper.