Pumpkin & Potato Soup

• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 1-2 None dried red chilies, mashed
• 2 1/2 lbs pumpkin, peeled, deseeded and diced
• 1 lb potatoes, peeled and diced
• 2 tbsp olive oil
• 3 cups vegetable stock
• 2/3 cup orange juice
• 1-2 oz pumpkin seeds (about 3 tbsp)
• 1/2 cup creme fraiche or sour cream
• None None orange zest, to garnish

1. Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
2. Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
3. Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.

onion, clove garlic, red chilies, pumpkin, potatoes, olive oil, vegetable stock, orange juice, pumpkin seeds, crueme fraueeche, orange zest

Taken from recipes-plus.com/api/v2.0/recipes/17215 (may not work)