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INGREDIENTS
- 500 g unpeeled pumpkin flesh
- 80 g peeled onion
- 20 g peeled ginger
- 50 g olive oil
- 50 g granulated sugar
- 130 ml orange juice
- 50 ml cream, min. 31%
- 1 tablespoon finely chopped chives
- 1 tablespoon lemon juice
- 4–6 teaspoons pumpkin oil
- salt
INSTRUCTIONS
- 1Finely chop the onion, slice the ginger, and cut the pumpkin into 2 cm cubes.
- 2In a saucepan over medium heat, warm the oil, add the onion, and sauté until translucent, stirring occasionally. Add the ginger, sauté briefly, then add the sugar and stir slowly until the sugar turns golden.
- 3Add the chopped pumpkin and stir for 1 minute. Pour in the orange juice, mix well, bring to a boil, reduce the heat to just below medium, and let the juice almost completely evaporate. About 4 tablespoons of liquid should remain at the bottom of the saucepan.
- 4Pour in 1.1 l of water, mix, bring to a boil, reduce the heat to one-third, and cook for 30 minutes. Add the cream and lemon juice, mix, and let simmer for 2 minutes. Then strain the soup through a sieve and season with salt to taste.
- 5Drizzle with pumpkin oil and sprinkle with chopped chives on the plate.
Tip
For this soup, you can use butternut squash, Hokkaido pumpkin, or another type of edible pumpkin.
Instead of water, you can use vegetable broth. The soup will have a richer flavor.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef