Fruchtige Kürbiscremesuppe mit Koriander

Ingredients

• 2 medium-sized pumpkin squash (total 4–5 kg)
• 1 onion
• 30 g ginger (piece)
• 2 tbsp Rapeseed oil
• 1 tbsp honey
• 1 tbsp White Wine Vinegar
• 800 ml vegetable broth
• 100 ml Orange Juice
• 6 tbsp sour cream
• Salt
• Cayenne pepper
• 2 stalks coriander
• 2 tsp chili flakes

Instructions

1. 1.

   Clean the pumpkins and cut them horizontally in half. If necessary, trim the stem so that each pumpkin half stands upright without wobbling. Remove seeds and fibers and carefully scoop out about 800 g of pumpkin flesh, then dice it. Keep the hollowed pumpkin halves warm in the oven at 90 °C (convection 70 °C, gas level 1).

2. 2.

   Peel and finely chop the onion and ginger. Heat oil in a pot and sauté both for 1–2 minutes, then add the diced pumpkin flesh and cook for another 2 minutes. Drizzle with honey and stir well. After about 1–2 minutes, deglaze with vinegar and broth and bring to a boil. Stir in orange juice and simmer gently for 25–30 minutes, stirring occasionally, until the pumpkin is tender.

3. 3.

   Meanwhile wash the coriander, shake it dry, and pluck leaves as desired. Once the cooking time has elapsed, puree the soup finely. If needed, add more broth or continue reducing. Remove from heat and stir in 4 tbsp sour cream. Season with salt and cayenne pepper, then fill the warm pumpkin halves. Garnish with remaining sour cream, chili flakes, and coriander before serving.