Orange – Pumpkin – Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 3 medium carrot (s)
- 3 large potatoes, floury cooking
- 1 onion (s)
- 1 clove garlic
- 0.25 liter ¼ orange juice
- 0.5 liter ½ water
- 3 tablespoon coconut milk (more if necessary)
- Vegetable broth, instant
- 1 piece (s) ginger, fresher
- pepper
Print Recipe
Pin Recipe Instructions
- Cut open the pumpkin, core it, remove the skin if you like and cut into pieces. Peel the potatoes, carrots, onion and clove of garlic and cut into pieces.
- Heat the oil in a saucepan and sweat the vegetables including the pumpkin pieces in it. Deglaze with the orange juice and water. Add a piece of fresh ginger and let everything simmer gently for about 20-25 minutes.
- Remove the ginger and puree everything with a hand blender. If it gets too thick, just add a little more water and / or orange juice.
- Now add coconut milk and season with vegetable stock and a little pepper. Serve immediately.
- The orange juice gives the soup its fruity aroma.
- Tip: Leftover orange juice can be frozen in portions for the next soup.
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