in Soup Recipes

Pumpkin soup with orange juice without dairy products

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Ingredients for 4 servings:

  • 800 g pumpkin(s) (Hokkaido)
  • 2 oranges, juice
  • 2 tbsp oil, neutral
  • 1 tsp cardamom powder
  • 2 m.-large shallot(s), finely chopped
  • 2 cloves garlic, finely chopped
  • 600 ml broth
  • salt and pepper
  • some chopped parsley for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

easy and fast

Halve the washed pumpkin, remove the seeds, and dice it with the skin. Heat the oil in a saucepan. Fry the diced shallots and garlic with the cardamom powder for 1 minute until translucent. Add the pumpkin and fry for 2 minutes. Deglaze with the stock and orange juice. Bring to a boil, cover, and simmer for 20-30 minutes. Purée thoroughly and season with salt and pepper. Serve on plates sprinkled with parsley. This quantity is only sufficient as an appetizer for a multi-course meal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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