Pumpkin – Orange – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin (se) (Hokkaido)
- 250 g carrot (s)
- 800 ml vegetable stock
- 3 orange (s)
- 90 ml cream
- 1 tablespoon crème fraîche
- Seasoned Salt
- pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- Brush the pumpkin well, divide, remove the seeds and dice the pumpkin flesh. Dice the carrots as well.
- Bring the vegetable stock to a boil. Add the pumpkin and carrots, cover and simmer gently for about 20 minutes. Then puree.
- Squeeze oranges. Add the juice with the cream and the crème fraîche to the soup. Reheat again.
- Season with salt and, if you like, a little pepper. If you want, you can also sprinkle a few fresh herbs on top.
- The soup can also be frozen well. After thawing, you have to puree them again or beat them vigorously with a whisk, as the pumpkin flesh separates from the water when it freezes.
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