Pumpkin Citrus Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 small Pumpkin (or squashes)
- 1 Fennel bulb
- 1 onion
- 3 Tbsps butter
- 2 ½ cups vegetable stock
- ⅜ cup Orange juice
- salt
- peppers
- 4 Tbsps pickled, orange-fleshed Pumpkin
- Pumpkin seed (to garnish)
Preparation steps
1.
Wash the pumpkins, cut a lid from each one and remove the seeds and some of the flesh (leave a border of 0.7-1 cm). Put the pumpkins into a steamer insert and steam over a pan containing a little salted water for about 15 minutes.
2.
At the same time, finely chop the pumpkin flesh. Wash and thinly slice the fennel. Peel and slice the onion. Heat the butter in a pan and sweat the vegetables. Add the stock and cook until the vegetables are soft. Add the orange juice, return to the boil and season to taste with salt and pepper. Stand the hollowed-out pumpkins in bowls, fill with soup and serve garnished with pickled pumpkin and pumpkin seeds.
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