Cooking · TrujilloIllustrative image generated with AI. It suggests how the dish could be presented; it is not a photograph of a prepared dish.
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Recommended pairing
Primicia Arbequina EVOO
Cream of roasted pumpkin and orange soup
Silky cream with roasted vegetables, a touch of citrus and mild spices. Pumpkin brings natural sweetness and orange adds freshness.
Start cooking01 · Preparation
Ingredients
- Pumpkin
- Carrots
- Leek
- Potato
- Oranges
- Vegetable broth
- Fresh rosemary
- Fresh thyme
- Ground cumin
- Salt
- Black pepper
- Extra virgin olive oil
- Pumpkin seeds
02 · Method
Step by step
Peel and chop the pumpkin, carrots, potato and leek.
Place the vegetables in a baking dish with salt, pepper, rosemary, thyme and oil.
Roast the vegetables until tender and lightly browned.
Transfer the roasted vegetables to a pot and add hot vegetable stock.
Stir in orange juice and a pinch of cumin.
Grind to a fine texture and adjust salt and pepper.
Serve with toasted pumpkin seeds and a few drops of raw oil.
