pump­kin

pump­kin

ingre­di­ents

  • pump­kin
  • sweet pota­toes
  • car­rots
  • (red) onion
  • orange
  • water
  • salt

cre­ativ­i­ty

date

Rat­ing: 3 out of 5.

octo­ber ’20

instruc­tions
  1. pre­heat the oven to 220°C (425°F)
  2. half the pump­kin and scoop out the seeds — keep aside
    • option­al­ly quar­ter them for quick­er roasting
  3. roast for 30 mins until the flesh can be eas­i­ly pierced 
    • put the seeds on a tray below and roast for 10 mins
  4. sauté the onions in a large pan in which the soup is made
  5. add plen­ty water and boil the car­rots and sweet potatoes
  6. dice the hot pump­kin and add to the boil­ing pan
  7. add the orange flesh and zest if you pre­fer, boil for 5 mins
  8. 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
met­ricuscon­ver­sion table
pump­kin
sweet pota­toes
car­rots
onion
orange
water
salt