Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1.2 kg pumpkin meat, preferably reddish nutmeg pumpkin
- 2 tablespoon butter
- 250 ml white wine, including sherry
- 1 liter meat broth, or vegetable broth
- 2 tablespoon crème fraîche
- 1 pinch ginger root
- 2 leeks
- 3 medium potato (s)
- 1 orange (s), untreated, grated zest and juice it
- 0.5 ½ lime (s), juice from it
- nutmeg
- Chili powder, white
- Pepper, freshly ground
- salt
- 40 g pumpkin seeds, sautéed in a little olive oil
- Pumpkin seed oil
- 250 ml cream
Print Recipe
Pin Recipe Instructions
- Fry the leek, diced pumpkin and potatoes in butter. Orange peel and ginger stirrer. Then add the broth and orange juice. Let simmer for 30 minutes. Stir in the crème fraîche and puree everything. Add the juice of the lime, white wine and cream. Season with salt, pepper, chilli and nutmeg and serve garnished with pumpkin seeds and pumpkin seed oil.
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