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Ingredients

Serves:
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FOR THE SOUP
pumpkin 650 g
carrot 80 g
potato 140 g
vegetable stock 500 ml
orange zest from 1 orange
bulb onion 50 g
garlic 2 cloves
vegetable oil 1 tbsp
ground cinnamon
ground coriander
cumin
ground nutmeg
ground turmeric
ground chili
FOR CARAMELIZED SEEDS
pumpkin seeds 15 g
brown sugar ½ tsp
vegetable oil ½ tsp
salt
TO SERVE
sour cream

Nutritional information

cal
40,14
prot
1,2
fat
1,65
carbs
6,32
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Pumpkin cream soup with a touch of orange

Pumpkin cream soup with a touch of orange

Ingredients

  • FOR THE SOUP

  • 650 g pumpkin
  • 80 g carrot
  • 140 g potato
  • 500 ml vegetable stock
  • from 1 orange orange zest
  • 50 g bulb onion
  • 2 cloves garlic
  • 1 tbsp vegetable oil
  • ground cinnamon
  • ground coriander
  • cumin
  • ground nutmeg
  • ground turmeric
  • ground chili

  • FOR CARAMELIZED SEEDS

  • 15 g pumpkin seeds
  • ½ tsp brown sugar
  • ½ tsp vegetable oil
  • salt

  • TO SERVE

  • sour cream

Do you think pumpkin cream soup is trite? Are you fed up with it? Then try out this recipe. It is going to make you change your mind about pumpkin soups. It is absolutely delicious and makes a good festive dish, though it is very easy-to-prepare.


All author's recipes

Kseniya Rizhkova

Recipe author

Kseniya is 25 years old, lives in Moscow, Lenny's mum. Passion - food-photography. She often cooks a lot. She likes combining meat and fruit, trying new dishes, working with the dough.

Steps

1
Done

Step 1

Prepare the vegetables. Julienne onion, garlic and carrot. Roughly chop potatoes and pumpkin.
2
Done

Step 2

Heat 1tbsp oil in a pan, add onion and garlic and fry over medium heat till wilted, stirring from time to time. Add all the vegetables to the same pan, pour the hot stock. It should just cover the vegetables. Bring to a boil, then reduce the heat and simmer, covered, about 10 mins till the vegetables are soft.
3
Done

Step 3

Meanwhile, zest the orange (only the thin orange part). Add 1-2 heaped tbsp zest to the soup. If you add 1 tbsp, the soup will have a slight flavour; if you add 2 tbsp zest, the flavour will be quite strong. Add the spices, season with salt and pepper and cook for another 5 mins.
4
Done

Step 4

Meanwhile, prepare the seeds. Heat ½ tbsp oil in a skillet; add the seeds, salt and sugar and fry till caramelized, about 3 mins. Don’t forget to stir.
5
Done

Step 5

Puree the soup with a blender.
6
Done

Step 6

Pour the soup into the plates, decorate with caramelized pumpkin seeds and sour cream (or cream, if you want). Serve.
7
Done

Step 7

Enjoy your meal!

Pumpkin cream soup with a touch of orange

Do you think pumpkin cream soup is trite? Are you fed up with it? Then try out this recipe. It is going to make you change your mind about pumpkin soups. It is absolutely delicious and makes a good festive dish, though it is very easy-to-prepare.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 30 mins

Ингредиенты

  • 650 g pumpkin
  • 80 g carrot
  • 140 g potato
  • 500 ml vegetable stock
  • from 1 orange orange zest
  • 50 g bulb onion
  • 2 cloves garlic
  • 1 tbsp vegetable oil
  • ground cinnamon
  • ground coriander
  • cumin
  • ground nutmeg
  • ground turmeric
  • ground chili
  • 15 g pumpkin seeds
  • ½ tsp brown sugar
  • ½ tsp vegetable oil
  • salt
  • sour cream

Способ приготовления

  • Prepare the vegetables. Julienne onion, garlic and carrot. Roughly chop potatoes and pumpkin.

  • Heat 1tbsp oil in a pan, add onion and garlic and fry over medium heat till wilted, stirring from time to time. Add all the vegetables to the same pan, pour the hot stock. It should just cover the vegetables. Bring to a boil, then reduce the heat and simmer, covered, about 10 mins till the vegetables are soft.

  • Meanwhile, zest the orange (only the thin orange part). Add 1-2 heaped tbsp zest to the soup. If you add 1 tbsp, the soup will have a slight flavour; if you add 2 tbsp zest, the flavour will be quite strong. Add the spices, season with salt and pepper and cook for another 5 mins.

  • Meanwhile, prepare the seeds. Heat ½ tbsp oil in a skillet; add the seeds, salt and sugar and fry till caramelized, about 3 mins. Don’t forget to stir.

  • Puree the soup with a blender.

  • Pour the soup into the plates, decorate with caramelized pumpkin seeds and sour cream (or cream, if you want). Serve.

  • Enjoy your meal!

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Bacon, poached egg and croutons salad with cheese and garlic sauce

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