Cooking time

• Roughly chop the onions and fry them soft and brown in the olive oil. Add the flesh of the butternut squash and the chopped carrot. Then pour in the broth and let the soup boil for fifteen minutes until everything is soft.
• Now add the spices, salt and pepper and puree the soup with the hand blender. See for yourself how thick or how thin the soup is and what it still needs.
• Scrape the peel off the washed oranges and squeeze them. Then add the zest and orange juice and stir well.
• Roast the pumpkin seeds in a dry frying pan. Add a little pul biber and the agave syrup. Let dry and cool on baking paper.
• Serve the soup with the roasted pumpkin seeds on top.