PUMPKIN-ORANGE SOUP WITH GINGER

#1

vegetarian

soup

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

2 tablespoons butter • 1 shallot, finely chopped • 1 small piece of ginger (peeled and grated) • 1 butternut squash (about 1 kg), peeled, cored and diced • Juice of 2 organic oranges (about 150 ml) • 200 ml Cream • salt, pepper • curry • Tomami #1 (Umami) • Black sesame seeds

INSTRUCTIONS

Sauté the shallot in butter until glassy, then add the ginger and diced pumpkin. Deglaze with orange juice and add 400 ml of water and a little orange peel. Bring to the boil, then simmer over a low heat for about 15-20 minutes. Remove the orange peel and puree. Stir in the cream and heat up. Do not cook any longer. Season to taste with salt, pepper, mild curry and Tomami Umami. Serve with black sesame seeds and Tomami Umami.