Pumpkin and orange soup with cinnamon croutons

vegetarian

Working time approx. 30 Minutes

Cooking/baking time approx. 30 Minutes

Total time approx. 1 hour 290 calories

ingredients

400 g Hokkaido pumpkin

1 medium sized onion

20 g ginger, freshly grated

1 Orange, untreated

2 tablespoons olive oil

500 ml vegetable broth or poultry broth

200 ml orange juice

2 slices of toast bread

30 g clarified butter

1 teaspoon cinnamon powder

2 tablespoons cream, whipped half stiff

salt and pepper

preparation

Remove the seeds from the pumpkin and dice it together with the skin. Peel and finely dice the onion. Grate the ginger finely.

Peel the oranges so thickly that the fine skin is also removed. Cut out the fruit fillets between the skins.

Sauté the onion with the ginger in olive oil. Add the pumpkin cubes and steam briefly. Add the stock and orange juice and simmer for 30 minutes at medium heat.

In the meantime cut the toast bread into cubes and roast them in hot clarified butter until golden brown. Season with cinnamon and salt. Drain the croutons on kitchen paper.

Finely puree the pumpkin soup with a hand blender. Pass through a sieve into another pot and season to taste with salt and pepper. Add the orange filets to the hot soup and let it steep for a short time. Before serving, fold in the semi-stiff whipped cream.

Serve with croutons.