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Pödör pumpkin cream soup with Pödör Pumpkin Seed Oil

Gluten-free
Wheat free
Egg free
Soy free
Corn free
Sugar free
70 Min.
74

Production

01

Cut up the pumpkin into large parts, and place them on a frying pan with the bulb of garlic cut in half. Bake it at a temperature of 200 °C (400 °F) until the pumpkin becomes completely soft. When it is ready, let it cool for a while, and then peel off the skins.

02

Brown the onions in the rapeseed oil, and add 3 tablespoons of pear balsamico while doing so.

03

Then add the pumpkin and add the rest of the garlic, pour on the chicken/vegetable broth and cook it at low heat for a few minutes.

04

Blend it fine with a hand mixer.

05

Finally, pour on the cream, thin it with some water if necessary. Squeeze in the orange juice and cook it for a few more minutes, taking care that it does not boil any longer.

06

Before serving, sprinkle some pumpkin seed oil on it.

Ingredients
portion unit: EUUSUK
800 g
pumpkin
50 g
onion(s)
1 bulb
garlic
150 ml
heavy cream
500 ml
chicken or vegetable broth
1/2
fresh orange juice

Diet

Gluten-free Wheat free Egg free Soy free Corn free Sugar free
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