Pumpkin-orange soup

Dec 20, 2021

By Leonie von Rohr

You've probably eaten a few pumpkin soups in your life and you're probably pretty sure what you expect from a good soup. But it's never too late to try something new. This recipe really has it all! The key ingredient here is freshly squeezed orange juice, which gives the soup a very special flavor.

Ingredients

For 4 people

1 small Hokkaido pumpkin (approx. 300 – 400 g)
4 medium carrots
4-5 medium-sized potatoes
1 garlic clove
1 piece of ginger (approx. 5 cm)
approx. 1 litre vegetable stock
Juice of 2 oranges
500 ml coconut milk
100 ml balsamic vinegar
1 tablespoon curry powder
1 teaspoon paprika powder (hot)
Sunflower or pumpkin seeds and parsley as a topping

preparation

First, peel the pumpkin, potatoes, carrots, ginger and garlic and cut everything into cubes. Then sauté in a large pan with a little vegetable oil, add curry powder and paprika powder and pour in the vegetable stock until the vegetables are covered.

Now let the whole thing cook for 15-20 minutes until soft - the smaller the cubes, the quicker it goes 😉 Now puree the pieces to make a soup. You can puree everything very finely, but it also tastes great if you leave a few pieces whole! This is of course up to your taste.

Now you can stir in the coconut milk and add the balsamic vinegar and the juice of the two oranges. The vegetable stock should give the soup a slightly salty taste. If it's not salty enough for you, you can add a little more seasoning.

We tried the recipe at our weekly team lunch and garnished the soup with some parsley and sunflower seeds after topping it up.

Preparation time: approx. 30 minutes

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