Pumpkin cream soup with orange. Delicious, warming autumn pumpkin soup with ginger and orange

A wonderful, warming, mood-enhancing pumpkin, ginger and orange cream soup.

The idea to prepare this soup sprouted during a weekend stay in Podlasie. While exploring the area, we came across pumpkin fields. For me, this is an unusual sight, so despite the rainy weather I had to stop and see it up close.

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Late afternoon, when we came back cold and hungry, we were treated to, among other things, pumpkin soup with oranges, it was delicious.

INGREDIENTS

  • 1 kg of baked pumpkin (I used Provencal nutmeg)
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of freshly grated ginger
  • a pinch of ginger powder
  • ½ cup of orange juice
  • pinch of salt
  • ¾ glass of dry white wine
  • 1.5 glasses of water

 To garnish

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EXECUTION

  1. Cut the pumpkins into pieces, scoop out the pulp with seeds, sprinkle with olive oil and bake for 45 minutes at 190°C.
  2. Pumpkin seeds and almond flakes are fried in a dry frying pan - any amount, you can later munch them as a snack
  3. In a pot, melt the butter and olive oil, add grated ginger and fry briefly.
  4. Pour the wine and let it evaporate for a while.
  5. Add the baked pumpkin, orange juice, water and simmer on low heat for about 10 minutes.
  6. Mix the soup and finally season it according to your preferences.
  7. I recommend roasting the whole pumpkin in pieces, use some for the soup and freeze the rest. It can then be used for cake, dumplings or another soup.

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