Pumpkin cream soup with pumpkin seed pesto plum Recipe
Recipe Ingredients for Pumpkin cream soup with pumpkin seed pesto plum
| Amount | Ingredient |
|---|---|
| 1 pc | Organic Orange (juice and peel) |
| 1 bunch | Chervil |
| 10 tablespoons | Olive oil |
| 2 tbsp | Pumpkin seed oil |
| 2 tbsp | Aachen original plum |
| 50 g | Pumpkin seeds (shelled) |
| 1 pinch | Salt |
| 1 pinch | Freshly ground pepper |
| 2 pcs | Onions |
| 700 grams | Hokkaido pumpkin flesh |
| 200 grams | Carrots |
| 1 pc | red bell pepper |
| 1 pinch | Cayenne pepper |
| 250 ml | Orange juice |
| 900 ml | Vegetable broth |
Pumpkin cream soup with pumpkin seed pesto plum Recipe Directions
Orange Rinse, dry rub, rub thin shell. Orange in half, squeeze juice. Rinse the parsley, shake dry and chop finely. All with 7 tablespoons olive oil, pumpkin seed oil, pumpkin seeds and plum puree. Pesto with salt and pepper to taste.
Remove onions and chop finely. Pumpkin flesh into large cubes. Rinse the carrots, peel and cut into slices. Peppers in half, remove seeds, rinse off, cut into small pieces.
Onions and a little cayenne pepper in the remaining olive oil (3 tablespoons) fry. Carrots, add the peppers and pumpkin flesh and cook about 4 minutes more. Deglaze with orange juice and broth and let boil. Season with salt and pepper. Pumpkin soup and simmer about 20 minutes, puree and season to taste again. Serve with pumpkin seed pesto plum.
