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Pumpkin Orange Soup with Cinnamon Croutons

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 67 kcal

Ingredients
 

  • 400 g Hokkaido pumpkin meat
  • 2 Shallots
  • 1 Ginger, walnut size
  • 1 Olive oil
  • 400 ml Vegetable broth
  • 200 ml Orange juice
  • Salt
  • Black pepper from the mill
  • 1 Organic orange
  • 2 slices Black bread
  • Butter
  • Cinammon
  • 100 ml Creme fraiche Cheese
  • Coarse pepper mixture

Instructions
 

  • Cut the pumpkin flesh into 1cm cubes. Peel and finely dice the shallots and ginger. Rub the peel of the orange with a fine grater, then peel the orange so that the whites are completely gone, then fillet and cut the fillets into small pieces.
  • Heat a good dash of olive oil and steam the shallots and ginger in it until translucent. Then add the pumpkin cubes and the orange pieces and sauté them briefly. Deglaze with the hot vegetable stock and the orange juice and simmer on a low heat until the pumpkins are soft.
  • In the meantime, remove the crust from the bread and dice it, then toast it in butter on all sides (watch out !!!! if black bread is toasted into croutons, then the time is when they burn quickly) and with cinnamon and a pinch of salt Spice up. Degrease on crepe.
  • Now puree the soup finely, heat it up a little and season with salt & pepper, stir in the crème fraîche and then add the fillets and half of the grated orange peel and let it steep a little.
  • Put the finished soup in a soup cup, sprinkle with a little coarse pepper mixture and the orange peel and serve with the cinnamon croutons ..... enjoy your meal .....
  • Basic recipe for my "grainy vegetable broth"
  • I thank "Greeneye1812" for the nice photo of the cooking and for the nice comment on it. .... THANK YOU, I am happy when my soups are well received.

Nutrition

Serving: 100gCalories: 67kcalCarbohydrates: 5.8gProtein: 1gFat: 4.4g
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Written by John Myers

Professional Chef with 25 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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