Pumpkin and Orange Soup with Mint Oil and Mozzarella Skewer

Peel the pumpkin (unless it's a Hokkaido), scrape out the seeds and cut into large cubes. Preparation: peel the onions, cut into small cubes. Peel the carrot and cut into large cubes. Peel the celery and cut into cubes. Peel the potatoes and cut into cubes. Carrot, celery, and potato should be about the same amount each. Wash, dry and rub the orange. Then squeeze out completely, collect the juice.

Sauté the onions in a little olive oil. Add the pumpkin and sauté. Salt a little while doing this. Then add the carrot, celery and potatoes, sauté briefly and deglaze everything with the stock and orange juice. Stir in the zest of orange peel and simmer the vegetables over medium heat until all the ingredients are soft. In the meantime, carry out the further steps as follows:

Cut the cheese into bite-sized cubes. Then - as with the schnitzel - mix with flour, dip in the beaten egg and then roll in the panko flour. Repeat the process with the egg and panko flour (better protects the mozzarella from leaking). Bake in hot oil and stick on wooden skewers.

First coarsely grind the mint leaves in a mortar (not a mixer). Add the oil and sea salt and then thoroughly mortar together until a creamy oil is obtained.

Use the stick to puree the pumpkin vegetables. Pour the cream on top and add coriander to taste. Possibly add a little more salt. If the soup still "thickens", then add a little vegetable stock.

Arrange the soup, drizzle with the mint oil and serve with a skewer.