John Myers
Pumpkin and Ginger Soup with Crème Fraîche
The perfect pumpkin and ginger soup with crème fraîche recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 300 ml Vegetable stock
- 1 piece Ginger
- 50 ml Orange juice
- 1 pinch Sea-Salt
- 1 pinch Pepper
- 1 pinch Turmeric
- 5 tsp Creme fraiche Cheese
- Wash the pumpkin and cut (unpeeled) into small pieces (approx. 2 cm in diameter). Heat together with the stock in a large saucepan and simmer until the pumpkin is soft.
- Then puree carefully. Then stir in ginger with a grater. Pour in the orange juice and season with sea salt, salt and pepper. If necessary, depending on the desired consistency, a little vegetable stock or water can be added.
- Finally, strain the soup through a sieve and serve on plates or in a hollowed-out pumpkin. Add a teaspoon of créme fraîche to the soup and pull lengthways with a fork.
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