Pumpkin Soup with Orange Fillets, Ginger and Cinnamon Croutons
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 11 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin (se) (Hokkaido), pitted, weihed
- 500 ml vegetable stock, instant
- 250 ml orange juice
- 20 g iner, fresh
- 1 large orange (s), very juicy
- 1 onion (s)
- 30 g clarified butter
- 2 tablespoon olive oil
- 3 slices toast
- 1 teaspoon cinnamon powder
- some salt and pepper, black from the mill
- 2 tablespoon, heaped cream, whipped until half-stiff
- some orange peel, untreated (zest) for decoration
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut in half and quarter, scrape out the seeds with a tablespoon and cut into small cubes. Hokkaido pumpkins can be processed with the peel.
- Remove the skin from the onion and dice finely. Peel the ginger, cut into thin slices and finely dice. Peel a few orange zest off the peel with a zest and set aside for decoration.
- Then peel the orange with a sharp knife so that nothing of the white skin remains on it. Carefully fillet the prepared orange with the sharp kitchen knife.
- In a soup pot, sweat the onion and ginger cubes in 2 tablespoons of olive oil and let them take lightly. Add the pumpkin cubes and sauté briefly. Deglaze with a strong vegetable stock and orange juice and simmer everything over medium heat with the lid closed for about 30 minutes until soft. Stir again and again in between.
- While the soup is simmering, remove the crust from the toasted bread and cut into cubes. Roast in the heated clarified butter in a small pan until golden brown. Season with cinnamon and salt. Remove the golden brown croutons from the pan and place on paper towels. Whip the cream until semi-stiff and put in a cool place.
- After the cooking time, remove the pot with the pumpkin soup from the stove and puree it finely with a magic wand. Then let the pureed soup run through a fine hair sieve and collect in another soup pot. Season to taste with salt and black pepper from the mill.
- Pour the soup onto 4 soup plates or into 4 soup cups and place the prepared orange fillets in them. Let it steep for 1 minute. Just before serving, gently stir in the semi-stiff whipped cream so that you can still see it on the surface. Spread the croutons on the cream and sprinkle with the orange zest decoratively.
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