Summary

Ingredients

• g 1,500 pumpkin (se) (Hokkaido)
• 400 g potato (s)
• 2 onions)
• 4 cloves garlic
• 1 piece (s) ginger (approx. 70 g)
• 100 g butter
• 4 stalks rosemary
• ml 1,200 vegetable stock
• 200 ml cream
• 200 ml orange juice, freshly squeezed
• 1 tablespoon honey
• salt and pepper
• 2 tablespoon pumpkin seeds
• 1 small chilli pepper (s)
• 1 bunch parsley, smooth
• 1 orange (s), untreated, the abrasion it
• Pumpkin Seed Oil
• some cream (spray cream)

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Instructions

1. Halve, core and dice the pumpkin. Peel the potatoes and also dice them. Also cut the onions, garlic and ginger into small pieces.
2. Heat the butter in a saucepan, sauté the onions, garlic, ginger and rosemary. Add the pumpkin and potatoes, fill up with the stock and cream, bring to the boil and cook covered over a low heat for 20 minutes.
3. Remove the rosemary. Add the orange juice and honey, bring to the boil and puree finely with the hand blender. Season with salt and pepper.
4. For the gremolata: Roast the pumpkin seeds in a pan without fat, chop finely. Core the chilli and chop finely. Pluck the parsley leaves and also finely chop. Mix everything with the orange peel.
5. Arrange the soup on plates with a dollop of whipped cream on top. Sprinkle with the gremolata and add a few dashes of pumpkin seed oil (if you like).