401 kcal
120 min.
Recipe for Cream of pumpkin with orange
0 reviews
NaN g
401 kcal
0 kcal
401
10.7g
19.6g
52.9g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Pumpkin13× cup (1508 g)
- Vegetable broth4.25× cup (1020 g)
- Orange7× piece (910 g)
- Shallots63× tablespoon (630 g)
- Cream 30 %150 g
- Pumpkin seeds2× tablespoon (20 g)
- Butter1× tablespoon (12 g)
- Salt2× pinch (1 g)
- Nutmeg, ground0.5× pinch (1 g)
- Pepper, black0.3× pinch (0.3 g)
How to make Cream of pumpkin with orange
1. Peel the pumpkin and carefully remove all the seeds. Then dice it into 2x2 cm pieces.
2. Squeeze the juice from the orange. Peel and coarsely dice the shallots.
3. Put the butter in a pan, add the shallots and pumpkin. Fry everything until golden. Reduce the heat and pour in the orange juice. Add the salt, pepper and nutmeg.
4. Cover the contents of the pan and and stew for around 20 minutes until the pumpkin is soft. After 20 minutes gradually cover with the vegetable broth and boil for another 10 minutes.
5. Let the soup cool then blend it into a smooth mass. Finally add the cream, mix thoroughly and season to taste.
6. Serve the soup with roasted pumpkin seeds.
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