Pumpkin soup with Sóller oranges
- Preparation time 45 min.
- easy
Preparation
First peel and finely dice the onion. Put 6 tablespoons of olive oil in a shallow but wide pot. Sauté the onion over a medium heat, meanwhile quarter the carrots lengthwise, chop into small cubes and add to the onions.
Stir occasionally (the vegetables should roast a little).
Meanwhile, peel the pumpkin and dice it. Add the pumpkin to the pot, sauté lightly (2-3 minutes) and then add the stock, bring to the boil, reduce the heat and simmer gently for 15 minutes.
Carefully grate some peel from the oranges with a sharp little knife, about a teaspoonful (there should not be too much white on the peel) and add to the soup. Then peel and fillet all the oranges (if this is not so easy, you can also slice the cleanly peeled orange to remove the seeds) and also add to the soup.
After 15 minutes, remove the soup from the cooker and puree with a hand blender, add the milk and the white pepper (3-4 turns with the grinder, about 3 knife tips ground). Also crumble the small dry chilli pepper into the pot. Put the pot back on the cooker and simmer for another 5 minutes. Puree again briefly if necessary, add the vinegar and season once.... hopefully salt is still missing, because this should be balanced out at the table with the salt flower 'Sri Lanka'. The soup should taste fruity and sweet with a noticeable acidity.
To serve, toast the bread in the pan with the remaining oil. Add a little cream cheese to the soup and sprinkle generously with the salt flake mixture.
Bon profit!
Quantity
Ingredients for 4 peopleIngredients
- 400 g Butternut squash
- 2 piece Carrots
- 1 piece Onion
- 4 piece Oranges
- 600 ml Vegetable stock
- 150 ml Milk
- 10 tbsp Olive oil
- 1 piece Small chilli pepper
- 1 pinch White pepper
- 1 tbsp Orange balsamic vinegar
- Some sour cream or cream cheese
- Sri Lanka sea salt
- Baguette or white farmhouse bread
