For the Israeli pumpkin soup, wash and quarter the Hokkaido pumpkin.
Steam the pumpkin pieces for 20 minutes until they are soft. Then cut into small pieces, dice the oranges, mince the garlic and puree everything together in a blender until fine.
Add the pumpkin-orange puree to the soup pot and stretch with water. Water can be added here to taste. The creamier, the less water. Now refine with soup cubes, salt, Thai curry, tahina and Jerusalem spice mixture.
Depending on the total liters, also note the number of soup cubes.
Before serving, briefly boil the Israeli pumpkin soup and garnish with a dash of pumpkin seed oil.