Pumpkin Soup | Milkbottle

Pumpkin Soup

Pumpkin by Weber

Delicious recipe featuring the autumn heavyweight

Serves 4
For the soup:
400 g Hokkaido (1/2 of the pumpkin)
1/2 l vegetable stock
1 medium sized onion
1 carrot, peeled
1 thumb-sized piece of fresh ginger, finely diced
2 organic oranges (juice of both, grated zest of one orange) 2 tablespoons Olive oil
100 ml cream
coriander leaves, freshly picked
100 g mild feta cheese
For the cinnamon butter:
1 teaspoon cinnamon powder 50 g butter
Halve the pumpkin and scoop out the seeds.
Cut the carrot and the pumpkin into small chunks.
Peel and roughly chop the onion.
Put olive oil, onions and diced ginger into a stockpot on medium heat.
Fry until glassy.
Add carrot and pumpkin chunks.
Stir and cook for about another 2 to 3 minutes.
Deglaze with vegetable stock and bring to the boil.
Grade the zest of one orange and extract the juice of two oranges.
Pour the juice into the stock and let all cook on medium heat for about 30 minutes until carrot and pumpkin chunks are soft.
Stir occasionally.
Toss the orange zest into the soup and blitz with a hand-held blender until smooth.
Add cream, stir and adjust the seasoning with salt and pepper.
Cinnamon butter:
Using a small saucepan melt the butter and bring to foam.
Reduce the heat and cook the butter until it turns light brown and smells aromatic.
Remove from the heat and let cool for a couple of minutes.
Add the cinnamon powder and stir well.
Divide the soup between bowls.
Crumble a bit cold feta cheese on top and drizzle one or two tablespoons cinnamon butter over the soup.
Finally scatter some coriander leaves.
Optional: If you want to, you can serve a delicious add on:
Use ready prepared strudel dough and stuff some feta cheese between two strudel dough layers.
Cut out some delicate strudel raviolis, brush with vegetable oil and scatter a pinch unpeeled sesame seeds on top.
Bake until the strudel dough turns slightly golden.
Serve with the soup.

Image and recipe: Cornelia Weber via Taverne Agency

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