John Myers
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Pumpkin – Orange Soup with Onion Topping
The perfect pumpkin – orange soup with onion topping recipe with a picture and simple step-by-step instructions.
for the soup
- 500 g Hokkaido
- 2 Potatoes
- 2 Onions
- 1 small Red cili pepper
- 20 g Grated ginger
- 2 tbsp Oil
- 1 tsp Curry
- 0,25 l Orange juice
- 1 tsp Instant vegetable broth
- 300 g Beefsteakhack
- Salt pepper
for onion topping
- 3 small Onions
- 7 Sage leaves
- 2 tbsp Cane sugar
- Wash the pumpkin, cut into wedges, core and cut into large cubes with the skin.
- Peel, wash and roughly dice the potatoes.
- Peel and dice the onions.
- Cut, core and chop the chili.
- Heat 1 tablespoons of oil in a saucepan, sauté the onions and chilli in it.
- Sauté the potatoes and pumpkin for about 5 minutes.
- Add the curry and ginger.
- Deglaze with orange juice and 1/4 l water.
- Bring to the boil, stir in the stock and simmer for 15-20 minutes.
- Heat the remaining oil in a pan and fry the mince in it until crumbly.
- Season to taste with salt and pepper.
- Finely puree the soup with a hand blender.
- Season again to taste.
- 14 .—- Onion Topping — Peel the onions, cut into rings and fry in oil with the sage leaves in a non-stick pan.
- Sprinkle with cane sugar and fry for about 5 minutes, until the onions caramelize in the sugar.
- Serve pumpkin soup with minced meat mix and onion topping.
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