preparation
Halve the pumpkin, remove the seeds and cut into rough pieces. Also roughly chop the carrots. Peel and finely dice the onions and garlic. Deseed the chili pepper and chop finely.
Heat oil and butter in a large pot. Sauté onions, garlic and ginger over medium heat. Add the chilli, pumpkin and carrots and fry over high heat for 2-3 minutes until the pumpkin is lightly browned. Deglaze with the vegetable broth and orange juice.
Bring to the boil and simmer over medium heat for about 20 minutes until the pumpkin and carrots are soft. Then puree everything finely. Finally, season with vegan cream, salt, pepper and nutmeg.
While the soup is simmering, prepare the crispy bread croutons. Cut the bread into approximately 1-2 cm large, even cubes. Heat the olive oil in a pan over medium heat and add the bread cubes. Roast until golden brown, turning regularly. Add the garlic towards the end so that it can develop its aroma without burning. Drain the finished croutons on kitchen paper to absorb the excess oil.
Serve the soup with toasted bread croutons if desired.
