Pumpkin and orange soup
with cinnamon croutons
- 1000 g Hokkaido pumpkin
- 7 1/2 oranges
- 1250 ml vegetable broth
- 750 g white bread
- 125 g butter
- 2 1/2 pieces of ginger (about 2 cm)
- 2 1/2 teaspoons cinnamon
- 250 ml cream
- 2 1/2 tablespoons olive oil – salt, pepper
- 2 1/2 teaspoons of cinnamon
Cut white bread first into slices, then lengthwise into strips, and then into cubes about 0.5 cm in size.
Heat butter and fry bread cubes until golden brown all over, about 5 minutes. Season with salt, pepper and cinnamon. Remove from pan and drain on a paper towel.
Wash the Hokkaido pumpkin, cut in half, remove the seeds and cut into coarse cubes. Peel ginger and chop finely. Peel oranges with a sharp knife, cut out fillets.
Heat olive oil in a pot. Sauté pumpkin cubes and ginger for about 5 minutes. Deglaze with vegetable stock and simmer for 20 minutes. Puree finely with a hand blender.
Add cream and orange fillets to pumpkin soup, divide among plates and serve together with croutons.
Bon Appétit! 🙂