🍽️ Velvety Pumpkin-in-Pumpkin Soup

Name: Velvety Pumpkin-in-Pumpkin Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large pumpkin; 1 onion; 1 walnut-sized piece ginger; 1 red chili pepper; 4 tbsp oil; 2 tbsp sugar; 0.5 l vegetable broth (instant); 350 ml orange juice; 200 g whipping cream; salt; pepper (from the mill); 1 tsp curry powder; nutmeg; parsley; crème fraîche; croutons

322 kcal · 30 min · 4 servings

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Ingredients

1 large pumpkin
1 onion
1 walnut-sized piece ginger
1 red chili pepper
4 tbsp oil
2 tbsp sugar
0.5 l vegetable broth (instant)
350 ml orange juice
200 g whipping cream
salt
pepper (from the mill)
1 tsp curry powder
nutmeg
parsley
crème fraîche
croutons

Instructions

1. Carefully cut a lid from the top of the pumpkin.
2. Remove the seeds and fibrous remains from the inside of the pumpkin.
3. Cut the flesh out of the removed lid.
4. Cut the flesh out of the remaining body of the pumpkin.
5. Leave a small rim on the pumpkin so it serves as a bowl.
6. Weigh exactly 1 kilogram of pumpkin flesh.
7. Cut the weighed flesh into large chunks.
8. Preheat the oven to 50 degrees Celsius.
9. Place the pumpkin pieces in the preheated oven.
10. Peel the onion completely.
11. Cut the peeled onion into small cubes.
12. Peel the ginger root.
13. Cut the ginger into very fine cubes.
14. Rinse the chili pepper under running water.
15. Slit the chili pepper lengthwise.
16. Remove the seeds and white inner membranes of the chili.
17. Finely chop the deseeded chili.
18. Heat the oil in a large pot.
19. Add the pumpkin, onions, garlic, ginger, and chili to the hot oil.
20. Sauté the vegetables briefly.
21. Sprinkle the sugar over the mixture.
22. Stir until the sugar caramelizes slightly.
23. Pour the broth into the pot.
24. Cover the pot with a lid.
25. Simmer the soup for about 35 minutes until the vegetables are soft.
26. Puree the soup finely with a hand blender.
27. Pour the orange juice into the soup.
28. Add the cream to the soup.
29. Bring the soup to a boil.
30. Season the soup with salt.
31. Season the soup with pepper.
32. Season the soup with curry powder.
33. Season the soup with ground nutmeg.
34. Taste the soup finally and adjust the spices.
35. Fill the hot soup into the hollowed-out pumpkin shortly before serving.
36. Garnish the soup with fresh parsley.
37. Garnish the soup with creme fraiche.
38. Garnish the soup with croutons.

Nutrition per serving

kcal: 322
Protein: 4 g · Fett/Fat: 25 g · Carbs: 23 g