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INGREDIENTS
- 80 g peeled onion
- 20 g peeled ginger
- 50 g olive oil
- 130 ml orange juice
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
- 5 teaspoons pumpkin oil
- salt
- 50 g sugar
- 500 g unpeeled pumpkin
- 50 ml whipping cream
- 1 pc vegetable stock cube
PREPARATION
- 1If you have any food sensitivities or are following a diet, please make sure to check the ingredients before preparing this recipe!
- 2Chop the onion finely, slice the ginger, and cut the pumpkin into 2 cm cubes.
- 3Heat the oil in a pan over medium heat, add the onion, and stir occasionally until foam forms. Then add the ginger, sauté briefly, add the sugar and stir slowly until the sugar turns golden.
- 4Add the chopped pumpkin and stir for 1 minute. Then pour in the orange juice and mix thoroughly, then bring to a boil, reduce the heat to just below half, and let the soup almost come to a boil. Approximately 4 tablespoons of liquid should remain at the bottom of the pot.
- 5Add 1.1 liters of water and a vegetable stock cube, mix, bring to a boil, then reduce the heat to one-third and cook for another 30 minutes. Add cream and lemon juice, mix and cook for another 2 minutes. Then strain the soup through a sieve and add salt to taste.
- 6When serving, drizzle with a little pumpkin seed oil and sprinkle with chopped chives.
Tip
You can also use butternut squash, Hokkaido pumpkin, or other edible pumpkins for the soup. Instead of water, you can use vegetable broth. This will give the soup a more pronounced flavor.
Konyhafőnök
Driven by a competitive spirit? Or just craving something delicious? Prepare the dishes of the MasterChef at home!