2
Peel the pumpkin, carrot and celery and cut them into cubes the size of a walnut. Stew them in a little oil with the curry. Splash with Porto. Pour in the chicken broth and orange juice and cook for about 30 minutes until the vegetables soften. Then add coconut milk and mix well with a hand blender. Put salt and pepper and add honey at the end.
3
Advice: decorate with pumpkin oil, fresh aromatic herbs and coconut milk.
