:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/JjZhHwOyiXrQRkVFJ3HC/1f8ebf3549aa917ccfc753eda13fc2.jpeg "Pumpkin soup with orange juice")
Source: Pixabay: RitaE
Pumpkin soup with orange juice
This autumn recipe for pumpkin soup with orange juice is one of my absolute favorites. Every fall I spend more time making this pumpkin soup. The sweet taste of pumpkin combined with the tangy freshness of orange juice is a real treat.
Ingredients
- 800 g Hokkaido pumpkin
- 2 carrots
- 1 onion
- 1 Garlic clove
- 4 Tablespoon olive oil
- 500 ml vegetable stock cube
- 200 ml orange juice
- salt and pepper
- 1 Teaspoon turmeric
- 1 teaspoon ginger powder
- 200 ml cream
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Directions
Wash the Hokkaido pumpkin thoroughly, scoop out the core and cut the pumpkin into small cubes.
Peel and dice the carrots, onion and garlic.
Heat the olive oil in a large pan and sauté the onions for a few minutes. Then add the garlic and continue to fry. Now add the diced pumpkin and carrots and fry the mixture over a medium heat for about 5-7 minutes. Stir frequently so that nothing burns.
Pour in the vegetable stock and orange juice and bring the mixture to the boil.
My tip: The pot should be half covered to reduce the liquid a little.
Then season the soup with salt, pepper, turmeric and ginger powder. Simmer the soup for 20-25 minutes until the pumpkin is soft. Then remove the soup from the heat and puree finely with a hand blender.
Add the cream and serve the pumpkin soup with orange juice immediately.
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