Pumpkin Soup

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Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
500 grams
Pumpkin pulp (peeled, cored)
3
1
1 teaspoon
freshly grated Ginger root
4
5
sun-dried Tomatoes
2 tablespoons
freshly ground Pepper
250 milliliters
800 milliliters
2 tablespoons

Preparation steps

1.

Cut pumpkin flesh into 1 cm (approximately 1/2-inch) wide strips or pieces. Peel shallots and cut into rings. Peel garlic and chop finely.

2.

Blanch tomatoes in boiling water for a few seconds, peel, remove seeds and dice. Cut sun-dried tomatoes into small pieces.

3.

Heat butter in a saucepan, add shallots and cook until soft. Add pumpkin, sauté briefly, then add garlic, ginger, fresh tomatoes and sun-dried tomatoes. Season with salt and pepper and orange juice. Simmer to reduce by 1/4. Then add vegetable broth, bring to a boil and simmer for about 20 minutes. Season to taste and serve sprinkled with pumpkin seeds (if desired, in small hollowed pumpkins).