Pumpkin and Orange Soup with Cinnamon Croutons

Summary

Ingredients

• 400 g Hokkaido pumpkin (se)
• 1 medium onion (s)
• 20 g iner, freshly rated
• 1 orange (s), untreated
• 2 tablespoon olive oil
• 500 ml vegetable broth or poultry broth
• 200 ml orange juice
• 2 slices toast
• 30 g clarified butter
• 1 teaspoon cinnamon powder
• 2 tablespoon heavy cream, whipped until stiff
• salt and pepper

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Instructions

1. Core the pumpkin and dice including the skin. Peel and finely dice the onion. Finely grate the ginger.
2. Peel the oranges so thick that the fine skin is also removed. Cut out the fruit fillets between the separating skins.
3. Sauté the onion with the ginger in olive oil. Add the pumpkin cubes and sauté briefly. Pour in the broth and orange juice and simmer everything over a medium heat for 30 minutes.
4. In the meantime, cut the toast into cubes and toast in hot clarified butter until golden brown. Season with cinnamon and salt. Drain the croutons on paper towels.
5. Finely puree the pumpkin soup with a hand blender. Pass through a sieve into another saucepan and season well with salt and pepper. Put the orange fillets in the hot soup and let them steep for a moment. Before serving, fold in the whipped cream.
6. Serve with croutons.