50g finely diced shallots
sunflower oil
2 tbsp. sugar
400g Muscat pumpkin (cut into small cubes)
½ chilli
20g fresh grated ginger
200 ml orange juice
1 tsp Marsala
600ml strong vegetable broth
20g candied ginger cut into small cubes
100 ml 3.5% milk, frothed
In a saucepan, sauté the shallots in a little sunflower oil. Add the sugar and briefly allow it to caramelise. Add the pumpkin cubes, chilli and fresh ginger. Sprinkle with orange juice and Marsala. Add the vegetable broth, bring everything to a boil. Let it simmer for 20 minutes. Add a little salt and mix it in a food processor. Garnish with ginger and milk froth.