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Orange-carrot- fennel soup with zweigelt grapeseed oil
Production
01
Cut the pumpkin into larger pieces and place them on a tin. Bake it for about 40 minutes at 200 degrees until the pumpkin gets completely soft. When it is done, let it cool a while. Then pull off the skin and mash the flesh with a fork
02
Remove the stem and the leaves of the fennel. Cut it in half lengthwise, removing its core carefully, with an angled cut.
03
Soften the onion and the fennel on some zweigelt grape seed oil at medium heat in a dish. When it becomes glassy, add the carrots and the garlic. Stir it for 2 minutes.
04
Add the chicken or vegetable broth . When it has come to a boil, cook it for 20 minutes, under a lid, until the carrots get soft, too.
05
Pour the content of the dish in a blender. Grate to it some orange peel and ginger, and then add the pumpkin flesh and the cream. Blend it into puree. Pour the soup back into the dish but do not boil it again. Season it with salt, pepper or honey before serving.
Tip:
Note: A small pumpkin is about 25 cm long.
If you do not have a ginger grater, use a traditional cheese grater, covering it with some plastic foil. With this technique, it is only the fresh flesh of the ginger that will get grated, leaving out the stringy, woody parts.
Ingredients
2
tbs
1
piece(s)
onion(s)
2
medium
fennel
6
piece(s)
carrot
2
bulb
garlic
1/2
small
pumpkin
750
ml
chicken or vegetable broth
2
tsp
grated orange peel
150
g
heavy cream