John Myers
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Pumpkin, Orange and Ginger Soup with Cinnamon Croutons
The perfect pumpkin, orange and ginger soup with cinnamon croutons recipe with a picture and simple step-by-step instructions.
Soup:
- 200 g Nutmeg Pumpkin
- 1 bunch Shallots
- 3 Pc. Potatoes
- 1 tsp Paprika powder
- 2 tbsp Tomato paste
- 2 tsp Curry
- 2 tsp Turmeric
- 1 piece Chili
- 1 bunch Lemongrass
- 2 Pc. Cloves
- 1 Pc. Star anise
- 2 Pc. Cardamom
- 3 Pc. Lemon leaves
- 0,125 White wine dry
- 20 g Fresh ginger
- 2 g Organic oranges
- 2 tbsp Olive oil
- 500 ml Poultry stock
- 200 ml Freshly squeezed orange juice
- 3 tbsp Ghee
- Natural salt
- Orange vinegar
- 2 tbsp Mango pulp
- 1 tbsp Semi-Rigid whipped cream
- Screen sieve
To garnish:
- Kernel oil pipettes
- Maltrodextin with seed oil
- Tasmanian pepper
- Cinnamon croutons
White foam set:
- 0,125 l Milk
- 0,125 l Butter
- 0,125 l Mineral water
- Peel shallots and chop very finely. Peel and grate the ginger.
- Wash the orange with hot water and dry it. Peel the peel thinly with a peeler and cut into fine strips. Then cut away the white meat from the orange and cut out fine fillets.
- Sauté shallots and ginger in a pan with ghee and then add the pumpkin cubes and sauté briefly.
- Pour the broth and orange juice on top, put the spices in a spice bag and let everything simmer over medium heat.
- Puree the soup with the magic wand and brush through a sieve. Season well with salt and pepper, orange vinegar, mango pulp and then add the orange fillets and strips and let them steep for a moment.
- Before serving, fold in the semi-stiff whipped cream and lather again with the magic wand.
- Put the maltodextrin in the thermomixer and pour in the seed oil until it turns black. Serve the soup straight away in the glass and decorate with the seed oil dust, cinnamon croutons, seed oil pipette and flower.
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