Recipes > Starters/Tapas > Pumpkin Soup

Pumpkin Soup

Category: Appetizer / Tapas

 

 

 Preparation:

  1. Wash the pumpkin, quarter it and scrape out the seeds with a tablespoon. Cut the unpeeled pumpkin into chunks (wearing gloves is recommended).

  2. Wash and peel the carrots and potatoes, and cut into large pieces.

  3. Peel and finely dice the ginger, onions and garlic. Heat the oil in a large pot. Sweat the ginger, onions and garlic until glassy. Add 1 tbsp salt and 1 tsp curry, stir.

  4. Add the pumpkin, carrots and potatoes, douse with 300 ml water and cook for approx. 20 minutes.

  5. Once the ingredients are done, take the pot off the cooking zone and add the cream and milk. Puree everything with the stick blender. Then add the orange juice and mix well. Season to taste and bring to the desired consistency with salt, curry, orange juice and milk.

  6. In a non-stick pan, roast the pumpkin seeds without any fat.

  7. To serve, pour the soup into a dish, add a tablespoon of sour cream and decorate with pumpkin seeds.

     

     

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    Ingredients for 4 portions:

    1 Kokkaido pumpkin (approx. 1.5 kg)

    1 onion

    1 clove of garlic

    5 carrots (approx. 250 g)

    5 potatoes (approx. 500 g)

    1 pc. ginger (approx. 7 cm long and 4 cm wide)

    1 tbsp salt

    1 tsp curry

    2 tbsp olive oil

    200 ml cream

    Approx. 200 ml orange juice

    Approx. 200 ml milk

    1 container sour cream

    100 g pumpkin seeds as decoration

     

     

    Equipment: Cooktop

    Time: 40 minutes