Pumpkin Soup from Mexico
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 onion (s), vegetable onion, (400g)
- 150 g bacon, (Danish breakfast bacon)
- 2 tablespoons oil
- 1 kg pumpkin (se), (fresh)
- liter ⅛ orange juice
- 3 glasses poultry stock (400ml each) or making your own stock will be cheaper!
- 2 teaspoons turmeric
- Salt and pepper, (course from the mill)
- 1 small chilli pepper (s), (as a friend the spicy kitchen I use 2 large chilies!
- 200 ml whipped cream
- 1 pot coriander greens
Print Recipe
Pin Recipe Instructions
- Cut the onion into strips and finely dice the bacon. Steam both in hot oil until translucent. Cut the pitted pumpkin into small pieces, add to the bacon and onion mixture and sauté for 5 minutes. Deglaze with orange juice (I always use freshly squeezed) and poultry stock, bring to the boil. Season with turmeric, salt and pepper. Cover and cook for 20 minutes. Finely puree the soup with the cutting stick. Halve the chilli peppers, remove the core, dice finely and add to the soup with the cream. If you don`t like it that spicy, you should perhaps feel your way around carefully. Cook for another 5 minutes. Seasoning! Serve sprinkled with coriander leaves.
- Good Appetite. My guests were without exception enthusiastic, even those who don`t think much of pumpkin.
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