Pumpkin Cream Soup with Mascarpone
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin meat, cut and prepared
- 1 medium onion (s), finely diced
- 1 chilli pepper (s)
- 15 g iner, fresh, finely diced
- 3 teaspoons sugar
- 1 orange (s), the juice it
- 600 ml vegetable stock
- 200 g mascarpone
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- 2 dashes Worcester sauce
- salt and pepper
- nutmeg
- some lemon peel, grated
- some pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Lightly sweat the finely diced onion and finely chopped chilli in olive oil. If you don`t like it too spicy, you should remove the seeds from the chilli. Let it become translucent and add the sugar. Let it caramelize slightly.
- Add the ginger and pumpkin and let it sweat.
- Deglaze with the orange juice and simmer a little.
- Add the vegetable stock and simmer for about 25 minutes.
- Then puree with the hand blender, add the mascarpone and stir well.
- Season to taste with salt, pepper, nutmeg, lemon juice and zest, Worcester sauce.
- Drizzle with a little pumpkin seed oil before serving.
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