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Pumpkin soup with orange and spicy seeds
25 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 116
  • Fat about 7g
  • Carbohydrates about 11g
  • Protein about 4g
This is needed
This is needed for 4 people
Spicy seeds
  • 0.5 tsp sugar
  • 0.25 tsp cinnamon
  • 2 pinches salt
  • 30 g seed and nut mix
  • 2 tbsp water
  • 1 tbsp butter
  • 800 g squash,cut into pieces (yields approx. 500g)
  • 1 shallot, roughly chopped
  • 6 dl vegetable bouillon
  • 1 blond oranges
  • salt and pepper to taste
  • Makes approx. 900 ml
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And that's how it's done
And that's how it's done
Spicy seeds
Mix the sugar and all the ingredients up to and including the seed & nut mix in a pan, bring to the boil, stirring constantly, reduce the heat, simmer for approx. 5 mins., occasionally shaking the pan, until the seeds are slightly toasted. Transfer the seeds to a sheet of baking paper and allow to cool.
Heat the butter in a pan, sauté the shallot and squash for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins., puree, season. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Press out the juice (approx. 50 ml) and add to the soup with the orange segments. Gently heat through.