Pumpkin Soup with Orange Juice Without Dairy Products

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g pumpkin (se) (Hokkaido)
  • 2 orange (s), juice it
  • 2 tablespoon oil, neutral
  • 1 teaspoon cardamom powder
  • 2 shallot (s), finely chopped
  • 2 cloves garlic, finely chopped
  • 600 ml broth
  • salt and pepper
  • some parsley, chopped, for garnish
Pumpkin Soup with Orange Juice Without Dairy Products
Pumpkin Soup with Orange Juice Without Dairy Products

Instructions

  1. Halve the washed pumpkin, remove the seeds and dice with the skin. Heat oil in a pot. Fry the shallots and garlic cubes together with the cardamom powder for 1 minute until translucent. Add the pumpkin and fry for 2 minutes. Deglaze with the stock and orange juice. Bring to the boil and simmer covered for 20-30 minutes. Puree finely and season with salt and pepper. Serve sprinkled with a little parsley on plates.
  2. The quantity is only sufficient as a starter for a multi-course menu.

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