Pumpkin Puree Soup with Mandarin Juice
Soups • Kazakhstani
Description
You can use any type of pumpkin. Don't cook all the pieces into a puree; leave a few cubes intact to use as a garnish for the finished dish. Additionally, if you can't find pumpkin oil, you can use olive oil instead.
Ingredients
- Butternut Squash 20 oz
- Potato 2 pieces
- Freshly squeezed orange juice 0 fl oz
- Brown Sugar 0 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Butter 0 oz
- Grated Ginger Root 2 spoons
- Pumpkin seed oil 2 spoons
- Salt to taste
Step-by-Step Guide
Step 1
Boil the chopped potatoes and pumpkin until tender. During the cooking process, add a tablespoon of brown sugar and salt to the vegetables. Towards the end of cooking, add mandarin juice.
Step 2
Meanwhile, while the vegetables are cooking down to a puree-like consistency, finely chop the onion and garlic, grate the ginger, and sauté them in a mixture of butter and pumpkin oil, stirring constantly until softened.
Step 3
Place all the ingredients in a blender and blend until the mixture turns into a smooth puree (add broth to achieve your desired consistency).
Step 4
When serving, sprinkle with herbs, garnish with toasted pumpkin seeds, drizzle with crème fraîche, and serve with croutons or toasted bread.
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