Fruity pumpkin soup with oranges & caramelized pumpkin seeds – autumnal, creamy, sophisticated
This fruity pumpkin soup brings autumnal comfort food to the table with its delicate orange flavor and caramelized pumpkin seeds. Made with Hokkaido pumpkin, carrots, and celery, it impresses with its creaminess and harmonious sweetness – perfectly rounded off by a touch of white wine and the crunch of pumpkin seeds. Ideal as a warming starter or a light main course for chilly days!
Ingredients for 4 people
For the topping
100 g sugar
100 g pumpkin seeds
For the soup
500 g Hokkaido pumpkin
1 onion
250 g carrots
100 g celery
2 organic oranges
80 g butter
Salt
Sugar
150 ml white wine
800 ml light meat broth
pepper
White wine vinegar to taste
preparation
For the topping, heat the sugar in a pan and let it caramelize until light brown. Add the pumpkin seeds and toss briefly. Place the seeds on a baking sheet and let them cool.
For the soup, wash the pumpkin, halve it, and remove the core. Roughly dice the pumpkin flesh. Peel the onion and carrots and finely dice them.
Wash, trim, and dice the celery. Rinse the oranges with hot water, finely grate the zest, and squeeze out the juice.
Melt the butter in a saucepan, add the onions, carrots, and celery, and season with salt and sugar. Sauté the vegetables over medium heat until soft.
Add the pumpkin, deglaze with white wine and reduce to one third of the original amount.
Add meat broth, orange juice and zest and cook until soft for 20 minutes.
Puree everything with a hand blender until smooth. Season the soup with salt, pepper, sugar, and, if desired, a splash of white wine vinegar.
Serve sprinkled with caramelized pumpkin seeds.
info
The delicately nutty Hokkaido pumpkin doesn't need to be peeled and cooks quickly. It's perfect for soups, goulash, baked dishes, or stuffing.
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The recipe is from the book:
Robin Pietsch
Home cooking -Simply different!
Price 22,00 €
ISBN 978-3-7459-0778-0
EMF Publishing
Robin Pietsch's cuisine is synonymous with regionality and young, creative concepts. His first cookbook features over 80 recipes with meat, fish, or vegetarian options. Robin Pietsch thinks outside the box when it comes to culinary matters, and his tips and tricks add a new dimension and a certain something to everyday home cooking.
