Pumpkin and Orange Soup

Name: Pumpkin and Orange Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1-2 dried red chillies; 1 (approx. 1.2 kg) Hokkaido Pumpkin; 500 g floury potatoes; 2 TABLESPOONS Olive oil; 700 ml Vegetable broth (instant); 150 ml Orange juice; 35 g Pumpkin seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh cream; 7-10 Tbsp Orange peel

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1-2 dried red chillies
1 (approx. 1.2 kg) Hokkaido Pumpkin
500 g floury potatoes
2 TABLESPOONS Olive oil
700 ml Vegetable broth (instant)
150 ml Orange juice
35 g Pumpkin seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh cream
7-10 Tbsp Orange peel

Directions

1
Peel and finely dice the onion and garlic. Crush the chilli pepper. Peel and seed the pumpkin and cut into pieces. Peel, wash and chop the potatoes. Heat oil in a pot.
2
Fry the onion, garlic and chilli in it. Add the pumpkin and potatoes and fry with. Deglaze with stock and orange juice, bring to the boil. Cover and cook over medium heat for about 20 minutes. Meanwhile roast the pumpkin seeds in a pan without fat.
3
Remove and let it cool down. Take the soup off the stove, remove a few pieces of pumpkin with a skimmer and set aside. Finely puree the rest of the soup, season with salt and pepper.
4
Arrange soup in deep plates. Serve with pumpkin pieces, a dash of crème fraîche and pumpkin seeds. Garnish with orange peel if desired. Serve with baguette.