Pumpkin – Orange Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 pumpkins, Hokkaido pumpkins (other edible pumpkins can also be used)
- 0.5 ½ onion (s)
- 100 g butter
- 500 ml cream or creme fraiche
- salt and pepper
- orange juice
- 4 orange (s)
- nutmeg
- sugar
Print Recipe
Pin Recipe Instructions
- For the soup, first roughly dice the onion, wash the pumpkin and then remove the seeds. The pumpkin should be cut into large pieces. Fillet the oranges and save the juice.
- Melt the butter in a saucepan and sweat the onions in it, when the onions are translucent, the pumpkin pieces can be sweated with.
- Then add water so that the pumpkin is lightly covered. You can also use broth instead of water, this gives a better taste and gives the soup a slightly spicy taste.
- The orange fillets and the juice obtained can also be boiled. When the pumpkin is cooked soft enough, it can be mashed. The soup can be lengthened with more broth or water as desired. The cream can now also be added to make the soup creamier. (The soup loses its color from the cream so be careful)
- If the orange flavor doesn`t come out enough, a dash of juice can be added. Then season the soup with salt, pepper, nutmeg and sugar.
- You can of course cook the soup without the oranges, but I recommend adding a dash of orange juice anyway, as it takes away the floury taste.
- Serving tip:
- You can buy one more Hokkaido pumpkin per person, cut it straight at the bottom so that it stands and cut off a lid at the top. Hollow out the pumpkin from the inside. Before serving, dip the pumpkin briefly in boiling water so that it is hot.
- Pour the soup into the pumpkin and put a few roasted pumpkin seeds or small orange fillets on top as a visual eye-catcher and insert. Then just put the lid back on and serve
- That goes down very well with the guests and looks great.
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