A fruity and hearty pumpkin soup

Ingredients for 4 servings:

• 600 g Hokkaido pumpkin(s)
• 2 m.-large shallot(s)
• 2 tbsp clarified butter
• 2 tsp curry powder
• 1 tbsp vegetable stock powder
• 800 ml water
• 125 ml fresh orange juice
• 1 tsp ginger root
• 1 tsp sea salt
• 100 ml sweet cream
• 4 tbsp pistachios

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with orange juice and whipped cream

Sauté the diced shallots in clarified butter and add the curry powder. Then add the diced pumpkin flesh and sauté for about another five minutes. Dissolve the vegetable stock powder in warm water and add it. Continue sautéing until the pumpkin is soft. Puree with a hand blender and bring the soup to a boil briefly. Reduce heat. Grate the ginger freshly, squeeze the oranges freshly, and add them with the salt. Whip the cream until stiff and fold in. Serve with about a tablespoon of pistachios per serving. Tip: This soup can easily be prepared in parallel with the delicately Asian-spiced version. This way, you can serve your guests two different, delicious soups – see the recipe database.