• 600 g pumpkins
  • 400 g potatoes
  • 2 onions
  • 2 tbsp rapeseed oil
  • 250 ml orange juice
  • 500 ml broth
  • 4 branch sage
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 2 tbsp honey (we recommend our honig-schmidt forest honey)
  • 100 g whipped cream
  • 2 oranges
  • 2 tbsp butter

Peel pumpkin and potatoes. Remove the fibrous pumpkin interior and seeds. Dice the pumpkin and potatoes. Peel and dice the onions. Steam in a little olive oil. Add the pumpkin and potatoes, fry ingess. Remove with orange juice and broth and bring to the boil again. Finely chop the leaves of a stalk of sage, season soup with it and with salt, pepper and 1 tbsp forest honey. Cook for 20-25 minutes at a low temperature.

Lift out some pumpkin cubes and set aside. Finely puree the soup, add cream and season with salt and remaining forest honey. Fillorange and add pumpkin. Peel off the remaining sage leaves, fry in hot butter and arrange on the soup.

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