Vegan cream of pumpkin soup with pear and pumpkin seed oil
Preparation
Chop the main ingredients
Roughly chop the pumpkin, pears and chilli. Peel and finely dice the onion, garlic and ginger.
Fry & add liquid
Fry all the ingredients in a pan with olive oil on a high heat, then deglaze with the white wine. Pour in the orange juice, water and cream. Leave the soup to bubble on a medium heat until the pumpkin is soft.
Blend the soup
Blend the contents of the pan to create a smooth soup, then season with salt and nutmeg.
Present the soup in a deep plate, drizzled with pumpkin seed oil and sprinkled with pumpkin seeds.
Cooking level: 1
Times:
Preparation: 30min
Baking/cooking time: 45 min
Ingredients for 2 portions:
- 1 red kuri squash (approx. 800 g)
- 3 pears
- 80 g ginger
- 1 red onion
- 1 garlic clove
- ½ chilli pepper
- 2 tbsp olive oil
- 100 ml white wine
- 200 ml plant-based cream
- 200 ml orange juice
- 200 ml water
- 1 tbsp pumpkin seeds
- 2 tbsp pumpkin seed oil
- salt
- 1 pinch of nutmeg
