Pumpkin soup with various garnishes
very easy
45 mins
45 mins
Ingredients
- 1 kg Hokkaido Pumpkin
- 2 Onions
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Cinnamon powder
- 1,5 l Vegetable broth
- 250 ml Orange juice
- 1/2 bunch Parsley
- 1/2 Garlic clove
- 1 Organic Lemon
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Mushrooms
- 3 TABLESPOONS Sunflower oil
- 1/2 bunch Spring onions
- 200 g Mett
- 150 g Whipped cream
- 2 TABLESPOONS Balsamic vinegar
- 4 TSP Pumpkin seed oil
Directions
- 1
Pumpkin wash, clean, halve, remove seeds. Cut the flesh first into columns, then into pieces. Peel and chop the onions. Melt the fat in a pot. Fry onions and pumpkin in it, dust with cinnamon.
- 2
Pour in broth and orange juice, bring to the boil and cook for about 20 minutes.
- 3
Wash parsley, shake dry and chop finely. Peel garlic and chop finely. Wash lemon, grate dry and tear off zests. Use the rest of the lemon for other purposes. Mix parsley, garlic and lemon peel together, fold in 1 tbsp. olive oil.
- 4
Season with salt and pepper, put aside.
- 5
Cleaning mushrooms. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms, season with salt and pepper.
- 6
Clean and wash spring onions and cut into fine rolls. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for about 3 minutes until crumbly, add the spring onions and season with salt and pepper.
- 7
Roughly puree the soup. Stir in cream and season to taste with salt, pepper and vinegar. Arrange soup in bowls. Drip pumpkin seed oil over the soup. Add toppings in small bowls.
Nutrition Facts
480 kcal
31 g
31 g
14 g
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