Non Symmetrical Boobs

My contribution for the garden-Koch-Event February: Spicy pumpkin and orange soup



Now it is but a few months ago that my little blog the light of day, but has a contribution to a blog event I've never been filed. Therefore, my resolution for the new year was clear: This must be so slow to change something! When I read the theme for the Garden Cooking Event February of gardener blogs saw was the case is clear: to orange it should go, and how it happens, I have but as just a fine soup cooked.


Before winter comes to an end (could be because of me it slowly so far I wanted to be ...!), something cooking with pumpkin, and it was suddenly so cold again, can a warming soup never . harm I eat my pumpkin soup like fruity and slightly spicy - the Fruity here comes from freshly squeezed orange juice, the sharpness control at a red chili pepper. This is my favorite pumpkin soup recipe, it is heated by the beautiful and rich color makes merry in the winter. Also to the fruity-spicy soup the way a few drops of pumpkin seed oil taste very good!



recipe
for three people can eat

1 small onion
2 garlic cloves
1 piece ginger (about 3 cm)
1 red chili pepper
2-3 tablespoons olive oil
1 medium Hokkaido Pumpkin
a good pint of white wine (can we omit)
1 liter of vegetable stock
50 ml freshly squeezed orange juice
100g crème fraîche
salt
1 / 2 teaspoon cayenne pepper
1 tsp turmeric
1 teaspoon curry powder

to garnish: pumpkin seed oil, chopped parsley

Wash the pumpkin thoroughly, Halve and scrape out the seeds. Pumpkin into wedges and then cut into about 1 inch cubes. Onion, garlic and ginger and chop finely. Chili pepper Wash, halve and scoop out seeds and chop the pepper too fine.

heat the olive oil in a large pot. Onion, garlic, ginger and chili over medium heat and add some Sauté minutes long. Then add the pumpkin and fry for a few minutes. pour to taste with a strong dash of white wine. Then pour in enough vegetable broth, pumpkin cubes that are covered (but note that it needs, depending on the amount is less than a liter of pumpkin soup. Not pour too much, the soup is later not too thin!). The squash in broth cover and let cook until soft (takes about 20 minutes).

When the squash is very soft, puree the soup. The Orange Squeeze and add the orange juice, soup with a hand blender froth again. Crème fraîche and stir to admit. Check consistency of the soup if it is to be a bit thin, just add a little vegetable broth. Then the soup with salt, cayenne pepper, turmeric and curry to taste slightly sharp.

Serve hot, garnished perhaps with a few drops of pumpkin seed oil and chopped parsley.

source
own recipe