Oranges, pumpkin and pistachios, in terms of colour alone, they make a delicious combination. A little chilli and ginger provide spice and, especially in winter, a nicely warm stomach
5 von 1 Bewertung
Vorbereitungszeit 10 MinutenMin.
Kochzeit 20 MinutenMin.
Gesamtzeit 30 MinutenMin.
Gang Main Course, main dish, Soup
Küche Italy, Lombardy
Portionen 6servings
Kalorien 242kcal
Zutaten
1onion
extra virgin olive oil
fresh ginger
chilli pepper
600gpumpkin with yellow flesh
400gsweet potatoes
200gcarrots
1lvegetable stock or hot water
salt
pepper
200mlwhipped cream
200mlorange juice
1tablespoonpistachioschopped, per person
1teaspoonparsley
6tablespoonParmesangrated
Zubereitung
Wash, peel and cut the vegetables into pieces. Grate the ginger, chop the chilli, removing the seeds. Chop the onion and sauté in a little oil.
When the onion is clear, add the ginger and chilli, if desired. Fry briefly, then add the chopped vegetables and stir fry for only a short time. If you like, you can add some ground rosemary. Pour in the vegetable stock and simmer for 20-30 minutes. Stir occasionally.
When the vegetables are soft, purée the soup with a blender. Remove from the heat and enhance with the cream (liquid not whipped) and fresh orange juice. If necessary, add broth to achieve the desired consistency.
Season to taste with salt and pepper. Serve with plenty of Parmesan cheese, fresh parsley and finely chopped pistachios.
Notizen
For the vegan version, replace the cream with coconut milk and simply omit the cheese. A touch of saffron adds a touch of sophistication. Vegan version: use 200 ml coconut milk instead of cream