Fruitful Pumpkin Soup in Acorn Squash

Ingredients

• 4 small acorn squashes (about 4 kg total weight)
• 1 onion
• 20 g ginger (whole piece)
• 2 tbsp Rapeseed oil
• 1 tbsp honey
• 1 tbsp White Wine Vinegar
• 600 ml Vegetable Broth
• 100 ml Orange Juice
• 6 tbsp sour cream
• Salt
• Cayenne pepper

Instructions

1. 1.

   Clean, wash the squashes and cut off a lid on each. Remove seeds and fibers with a spoon and carefully cut out about 800 g of flesh without damaging the skin, leaving a rim of about 2 cm. Place the hollowed squashes in a preheated oven at 100 °C (fan 180 °C, gas level 1) to keep warm.

2. 2.

   Peel the onion and ginger and dice them together with the pumpkin flesh. Heat oil in a pot and sauté everything for 2–3 minutes over medium heat. Drizzle honey, stir well, then deglaze with vinegar after one minute. Add broth and orange juice, bring to a boil. Simmer on low heat while stirring occasionally for 25–30 minutes until the pumpkin is tender.

3. 3.

   Blend the soup finely, adding more broth if needed or continue reducing. Remove from heat and fold in 4 tbsp sour cream. Season with salt and cayenne pepper, fill the squashes with the soup, and serve garnished with remaining sour cream.