Orange Pumpkin Soup in the Pumpkin

Ingredients

• 4 small portion pumpkins
• 1 bulb fennel
• 1 vegetable onion
• 3 tbsp butter
• 600 ml Vegetable Broth
• 100 ml Orange Juice
• Salt
• Pepper
• 4 tbsp pickled orange-fleshed pumpkin
• pumpkin seeds (for garnish)

Instructions

1. 1.

   Wash the pumpkins, cut off a lid, remove the seeds and loosen some flesh leaving a 0.7-1 cm border. Place the pumpkins in a pot with salted water and steam for about 15 minutes.

2. 2.

   Meanwhile finely chop the pumpkin flesh. Wash the fennel and slice into thin strips. Peel the onion and slice it. Heat butter in a pot and sauté the vegetables. Add broth, cook until tender. Pour in orange juice, bring to a boil again, season with salt and pepper.

3. 3.

   Serve the hollowed pumpkins in bowls, fill them with soup, garnish with pickled pumpkin and pumpkin seeds.