pumpkin

ingredients
- pumpkin
- sweet potatoes
- carrots
- (red) onion
- orange
- water
- salt
creativity
date
october ’20
instructions
- preheat the oven to 220°C (425°F)
- half the pumpkin and scoop out the seeds — keep aside
- optionally quarter them for quicker roasting
- roast for 30 mins until the flesh can be easily pierced
- put the seeds on a tray below and roast for 10 mins
- sauté the onions in a large pan in which the soup is made
- add plenty water and boil the carrots and sweet potatoes
- dice the hot pumpkin and add to the boiling pan
- add the orange flesh and zest if you prefer, boil for 5 mins
- blend soup to a velvety orange cream; check final flavor
notes
quantities are not given for this recipe, as I’ll have to make it again and try out different ratios and see what works best!
tools
an immersion blender
varieties
- garlic
- ginger
- saffron
- spice up the seeds
metric | us | conversion table |
---|---|---|
pumpkin | ||
sweet potatoes | ||
carrots | ||
onion | ||
orange | ||
water | ||
salt |