Orange scented pumpkin soup


Orange scented pumpkin soup

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people


  • 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


  1. 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.

  2. 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.

  3. 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.

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