Creamy Pumpkin Ginger Soup
Cut the top of the pumpkin to remove the lid and remove the seeds and fibers. Cut out the pulp from the lid and from the pumpkin leaving an edge in the pumpkin. Weigh out 36 ounces pumpkin flesh and cut into large pieces. Place the pumpkin in an oven preheated to 50°C / 125°F.
Peel the onion and dice. Peel the ginger and finely chop. Rinse the chile, cut in half lengthwise, remove the seeds and white membranes and finely chop. Heat the oil in a pot. Saute the pumpkin, onion, garlic, ginger and chile, then sprinkle in the sugar and lightly caramelize while stirring. Pour in the broth, cover and cook about 35 minutes until soft.
Puree the soup, pour in orange juice and cream, bring to a boil and season with salt, pepper, curry and nutmeg to taste. Just before serving, spoon the hot soup into the pumpkin and garnish with parsley.