Summary

Ingredients

• 500 g Hokkaido pumpkin (se), cleaned, (with skin!) Cut into cubes
• 350 g carrot (s), cleaned and cut into fine cubes
• 50 g iner, fresh, peeled and cut into fine pieces
• 4 orange (s), organic, 3 the juice and the grated zest an orange, 1 for filleting
• 1 lime (s), organic, which the juice and the grated zest
• 2 shallot (s), finely chopped
• 1 head garlic, Chinese, finely chopped
• 0.5 ½ bunch coriander, finely chopped including the stalks
• 2 tablespoon.spice mix, Indian (Panch Puren)
• 1 teaspoon, heaped anise seeds
• 1 teaspoon heaped harissa paste
• 1 tablespoon, heaped tomato paste
• 5 tablespoon, heaped sugar, brown
• 0.5 teaspoon ½ sea salt
• 2 tablespoon rapeseed oil
• 1 tablespoon pumpkin seed oil, Styrian
• 1 tablespoon sesame oil, toasted
• 1 tablespoon, heaped ghee, for the vegan version use 2 tablespoon rapeseed or sunflower oil instead
• 1 liter vegetable broth, clear
• Sea salt, freshly ground
• Pepper, freshly ground
• sugar, brown, to taste
• Pumpkin Seed Oil
• Pumpkin seeds, roasted
• cream, whipped until stiff
• Leaf parsley, finely chopped, for decoration

Print Recipe Pin Recipe

Instructions

1. The ingredients still to be prepared are processed according to the list of ingredients. The Hokkaido is washed, cored and cut into cubes with an edge length of approx. 1 cm. The carrots are cleaned and cut into fine cubes. Do the same with the ginger. The shallots and garlic are peeled and finely chopped.
2. Three oranges are squeezed out and one of them is rubbed and the zest (without the white, that is very bitter!) Set aside. Also rub the peel of the lime and set aside and then squeeze out the lime and add the juice to the orange juice.
3. The fresh coriander is finely chopped including the stalks.
4. Put the pumpkin seed, rapeseed and sesame oil together with the ghee (vegans please use vegetable oil instead of ghee) in a large, wide saucepan and heat over medium heat.
5. The Panch Puren and aniseed seeds are added to the heated oil and roasted for a few minutes until a wonderfully fragrant aroma is created. Now add the harissa paste and tomato paste and roast briefly. In this way, both develop the best possible aroma.
6. Now add the shallots, garlic and ginger. Stir occasionally and continue to cook until the shallots and garlic are nice and translucent (approx. 5 min).
7. Then add the carrots and pumpkin with the sugar and ½ teaspoon salt and the heat is turned up to the highest level. Now turn more often and roast until the carrot and pumpkin pieces take on a roasted brown, caramelize and roast deposits form at the bottom of the pot, but do not burn! Now deglaze with the orange and lime juice and stir until the sediment has completely dissolved, then add the vegetable stock, bring to the boil and then simmer on 1/3 heat for 30 minutes with the lid on.
8. Then the soup is thoroughly pureed with the hand blender until a uniformly creamy soup is created. If necessary, each cook can adjust the soup to the perfect, personal consistency with additional hot vegetable stock according to his own taste. Some like it a little thicker, some a little more fluid. Finally, season the soup with the sugar, salt and pepper from the mill. Now just before serving, fold in the peel of the oranges, the lime and the coriander.
9. For the decoration, 1 cup of whipped cream is whipped until stiff, the parsley finely chopped and the last one
10. Filleted orange. To do this, the lid and bottom of the orange are generously cut away and the orange is then placed on a wooden board. Now with a (sharp!) Knife, follow the curve of the orange from top to bottom, cut away the peel, including the white subcutaneous tissue, rather generously. Now you put the orange in your hand and cut right and left of the silver separating membrane up to the middle and the fillets fall out automatically. Super simple.
11. Put some pumpkin seed oil in a small container (e.g. egg cup) and have a teaspoon ready.
12. Finally, briefly roast the pumpkin seeds without oil or fat in a pan over medium heat and turn them several times.
13. Now pour the finished soup into preheated soup plates or cups. Put a dollop of whipped cream in the middle and pull the cream into the soup with a spoon handle. Now carefully place an orange fillet on top of the cream blob.
14. Now pour the small vessel with the pumpkin seed oil directly over the plate, dip the teaspoon in and draw fine lines with the oil over the plate. Not too much as the oil is very fragrant. All that is missing for perfection is a few pumpkin seeds and some parsley, which are carefully placed on the plate.