Pumpkin and Orange Soup
The Hokkaido pumpkin is bursting with plant dyes, which protect the body's cells from free radical damage. Even people with sensitive digestion can enjoy this pumpkin soup, because the flesh of the Hokkaido pumpkin is easily digestible and therefore suitable for sensitive stomachs.
The soup does not only taste good with the Hokkaido pumpkin - you are also welcome to try the butternut pumpkin. However, it must be peeled before eating.
Ingredients
- Ingredients
- 18 ozs Pumpkin
- 1 onion (diced)
- 2 Tbsps butter
- 1 garlic clove (chopped)
- 1 tsp ginger (freshly grated)
- 3 ½ ozs floury potatoes
- 10 ozs Orange juice (100%, with pulp)
- 10 ozs Vegetable broth
- 3 ozs white wine
- 3 ½ ozs Whipped cream
- salt
- freshly ground peppers
- ground Nutmeg
- Cardamom
- 4 Tbsps Sour cream
- 3 Tbsps Pumpkin seed (for garnishing)
- 1 Tbsp chopped cilantro
- toasted Bread (for serving)
Preparation steps
Dice pumpkin flesh coarsely. Heat butter in a saucepan and sauté pumpkin, onion, peeled and diced potatoes, ginger and garlic. Add cardamom. Add white wine, orange juice and broth. Simmer for approximately 30 minutes on low heat. Puree. Add cream and season with salt, pepper and nutmeg.
Pour soup into small bowls. Top with dollops of sour cream, sprinkle with pumpkin seeds and garnish with cilantro. Serve with toasted bread.