Peel and coarsely dice the shallots and garlic, and cut the washed carrots into the same size. Grate the zest from the orange, cut the fruit in half and squeeze.
Heat 4 tablespoons of sunflower oil in a pot and sauté the shallots, garlic and carrots until the shallots are golden. Deglaze with orange juice and add carrot juice and vegetable soup. Simmer until the carrots are soft. Puree finely with a hand blender and season well with salt and pepper.
Arrange in a soup plate and garnish the soup with the orange zest, chopped pumpkin seeds and a little pumpkin seed oil.
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