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Ingredients (2 servings)
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1 Stk. Kürbis
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1.500 g Orangen
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2 Stk. Semmeln
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80 g Apfelstücke mit Pumpkin Spice
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Olivenöl
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Gemüsebrühe, Knoblauchpulver, Ingwerpulver, Salz, Pfeffer
Preparation
- Halve the pumpkin, remove the seeds, peel, and cut about 600 g of the flesh into rough cubes (save the rest for another dish). Squeeze the juice from two oranges.
- Heat some olive oil in a large pot and briefly sauté the pumpkin cubes. Deglaze with the fresh orange juice and about 500 ml of vegetable broth, season with ginger powder, salt, and pepper, and simmer covered for about 20 minutes until soft.
- Meanwhile, cut the bread rolls into small cubes. Toast them in a pan with plenty of olive oil, a pinch of salt, and some garlic powder until golden brown and crispy.
- Finely puree the cooked soup with an immersion blender and season to taste again. Serve in deep plates garnished with the toasted bread croutons and some spiced apple pieces.
