Pumpkin Cream Soup: The Orange Recipe

How to make pumpkin and orange soup

A truly delicious and healthy recipe, although at first glance the combination might seem excessive: pumpkin with orange. But if you follow the steps and directions in this recipe, you'll discover the secret to a delicious dish: pumpkin and orange cream soupHere are the ingredients and preparation.

Ingredients

• A pumpkin
• Leek, onion, nutmeg, grated orange zest
• A liter of vegetable broth
• The juice of half an orange
• Two tablespoons of extra virgin olive oil
• A knob of butter
• Salt and pepper

Preparation

• Clean A piece of pumpkin, removing the rind and the stringy inside. Then cut it into pieces and gently sauté the white part of a sliced ​​leek for five minutes in a saucepan with 2 tablespoons of extra virgin olive oil and a good knob of butter.
• Add the pumpkin pieces when the onion It's starting to brown. Increase the heat, season with salt, pepper, and a generous grating of nutmeg. Add the grated zest of an unwaxed orange.
• Let it flavor Sauté the pumpkin in the pan for a few minutes, then add about a liter of vegetable broth. Cook for half an hour and then add the juice of half a pumpkin. orange and blend with an immersion blender.
• Distribute the prepared cream on the plates, sprinkling it with pieces of fresh goat cheese and crunchy bread croutons.

Read also:

• Spiced pumpkin and apple cream soup
• Cream soup with fennel stems and leaves
• Creamy pea soup, the recipe with ricotta. Add a few marjoram leaves.