pumpkin soup, © shutterstock.com/Anna_Pustynnikova© shutterstock.com/Anna_Pustynnikova

For 4 people:

  • 500 g of fresh pumpkin (eg Hokkaido)
  • 1 medium onion
  • 250 g carrots
  • 1 tbsp butter
  • 3/4 l vegetable broth
  • 100 g of whipped cream
  • about 4 tablespoons orange juice
  • Salt, white pepper, maybe a pinch of sugar
  • 2 tablespoons sunflower seeds


Core the pumpkin, peel it if necessary and dice it; Peel the onion and chop finely; peel, wash and cut the carrots lengthways and slice them. Heat the butter in a saucepan. Stir in the pumpkin, carrots and onion while stirring, top up with the vegetable broth. Simmer for 10 minutes, then stir in the cream. Remove some cubes of vegetables and set aside; puree the remaining vegetables in the soup; season with orange juice, salt, pepper and sugar. Add the diced vegetables again and heat the soup again. Roast the sunflower seeds in a frying pan without fat, serve the finished soup with it.

Recipe by Edmunde Baier, Weingut Falger-Baier, Gimbsheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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