Step 1

Preheat the oven or air-fryer to 200C/400F.

Step 2

Roast the pumpkin for 45 minutes in the oven or air-fry for 15 minutes in the air-fryer, until golden. You know it's done when you can easily pierce it with a fork.

Step 3

In the meantime, heat up a little olive oil in a large pan.

Step 4

Add the chopped onion and fry on medium heat for 3-5 minutes until the onion is translucent.

Step 5

Add the garlic, ginger and chilli and fry for another 1-2 minutes until everything become nice and fragrant.

Step 6

Add the pumpkin, the vegetable stock and the juice from the three oranges. Add salt and pepper to taste.

Step 7

Bring to a boil, then reduce the heat and simmer on low heat for 20-25 minutes, mixing from time to time.

Step 8

Remove from the heat. Using a handheld blender, blend the pumpkin and orange soup until no solids remain.

Step 9

Serve in a bowl with rye bread or rye biscuits on the side. Enjoy!