Orange Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Hokkaido pumpkin (se)
- 1 onion (s)
- 0.5 teaspoon ½ cardamom seeds
- 4 teaspoons pumpkin seed oil
- 1 tablespoon olive oil for frying
- 150 ml orange juice
- 450 ml vegetable stock
- 400 ml coconut milk
- sea salt
- 0.5 teaspoon ½ pepper, colored, ground
- 4 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds with a spoon and cut the pumpkin into small cubes. Peel and roughly dice the onion. Crush the cardamom in a mortar and pick out the seeds.
- Roast the pumpkin seeds without fat in a pan for 3 minutes.
- Heat olive oil in a saucepan and sauté the onion, pumpkin and cardamom seeds in it for 3 minutes. Deglaze with the juice, coconut milk and vegetable stock. Season with salt and pepper and simmer for 20 minutes.
- Puree the soup, season to taste, divide into bowls and pour pumpkin seed oil over it.
- You can also find the recipe on my website https://vegan-cooking-with-thalija.de/archive/1315
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