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
Print Recipe
Pin Recipe Instructions
- 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.
- The quantity is only sufficient as a starter for a multi-course menu.
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