Orange scented pumpkin soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people
Ingredients
- 2 onions
- 2 carrots
- 1 celery sticks
- 3 tbsp sunflower oil
- 1 kg pumpkin flesh
- 1 pinch smoked salt
- 200 ml freshly squeezed orange juice
- 1 litre vegetable stock
- black pepper freshly ground
- 10 slices dark rye bread
Instructions
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Heat the oil in a large pot, fry the onions, celery and carrot in it for ca. 5 minutes or until tender. Stir frequently so they don't turn overly brown. Deglaze with the Martini and cook until it has almost completely vaporised. Add the cut-up flesh of the pumpkin, the orange juice, the stock and the smoked salt.
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Cook for 30 minutes, then puree with a hand-held blender. Season with the black pepper. Serve with some pumpkin seed oil sprinkled over and the toasted rye bread to the side.
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Thinly slice the orange peel, cook it in some butter and add 1 tsp of sugar to it to caramelise a little - then stir about 1 tsp into each bowl of soup as you're serving it.
