2020-08-13 / test@t

Pumpkin soup with orange juice

Pumpkin soup with orange juice
  • 300 g pumpkin pulp, without rind
  • 600 ml chicken stock
  • 200 ml orange juice
  • 1 onion
  • 1 clove of garlic
  • 70 g flour
  • 2 tbsp cane sugar
  • 2 tbsp vegetable oil
  • nutmeg on the tip of a knife
  • pinch of cinnamon
  • salt


Step 1
Finely chop the onion and garlic and fry in vegetable oil until the onion becomes transparent.
Step 2
Cut the pumpkin into small cubes, put on the onion with garlic, add sugar, cinnamon and nutmeg. Stir. Add flour and stir again. Simmer covered, stirring occasionally, for about 15 minutes.
Step 3
Transfer the pumpkin to a saucepan. Add the heated chicken stock and orange juice. Heat over medium heat until boiling, then reduce heat to low, cover and cook for another 20 minutes, pumpkin should be very soft and fall apart under the spoon.
Step 4
Cool the soup slightly and grind with a blender. Season with salt and pepper and serve.
See more