Quick autumn soup

For 4 portions:

700 g of carrots
500 g of pumpkin meat
1 cm of ginger
1 l of vegetable stock
2 oranges
Curry powder, salt, pepper, chili powder, parsley

1. Peel carrots and ginger and slice off. Then chop up the pumpkin.
2. Simmer carrots, pumpkin, and ginger in the boiling vegetable stock for approximately 15 minutes until the vegetables are cooked.
3. Puree everything with a mixer.
4. Squeeze oranges and add the juice.
5. Taste the soup with salt, pepper, curry, and chili powder and let draw for 5 minutes.

  Sprinkle the soup with parsley just before serving.