Pumpkin soup

Ingredients for 4 servings:

• 2 onions
• 4 tbsp olive oil, cold squeezed
• 1 pumpkin(s) (butternut)
• curry powder
• nutmeg
• 900 ml chicken broth
• 175 ml milk
• 100 ml cream
• 1 orange(s), juice and grated peel
• 1 apple
• 100 ml sherry
• Salt
• pepper
• 75 g olives, black
• Orange peel (zest), for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe from South Africa

Halve and peel the pumpkin. Remove the inner fibers and dice the flesh. Peel and finely dice the onions, then fry in 3 tablespoons of oil. Add the diced pumpkin flesh and sauté for about 3 minutes. Stir in a little curry powder and freshly grated nutmeg until the spices begin to release their aroma. Pour in the chicken stock, milk, and cream. Add the orange juice and zest. Bring to a boil and simmer gently for 20 minutes. Peel and finely grate the apple, and stir into the soup. Then puree everything and season with sherry, salt, and pepper. Pit and finely chop the olives, and toss with the remaining oil. Serve the soup in bowls and garnish with olives and baked orange zest. This recipe is a bit time-consuming, but it’s worth it!