Hello there! Here I am, finally back posting a new, tasty recipe. This one is perfect for these colder days, and with aromas of orange you’ll be transported to some nice tropical island … A dish I really needed as there is quite an intense, but awesome and positive week behind me. Besides some awesome work related things, I had also the pleasure of lecturing at Hekovnik’s start:Ecommerce workshop and Friday visiting the 16th Slovenian Wine Festival. After resting the weekend I’m really excited to start this new week.
This dish is really quick and simple to make, as it will take you approximately 3o minutes for it. I hope you’ll enjoy it!
Ingredients for 4:
- 700 g muscat pumpkin,
- 800 ml vegetable or chicken stock,
- 100 ml cream,
- 1 orange,
- 1 onion,
- 2 garlic cloves,
- 1 tbsp butter,
- salt and pepper,
- 1 sheet ready made puff pastry (for decoration),
- 1 egg.
Start with the puff pastry. Preheat the oven to 180°C. Cut pastry to vertical stripes, approximately 1 cm thick. Beat the egg and use a brush to spread it over the puff pastry. Cover them with thyme springs and set to bake for 15 minutes.
Clean, peal and cut the pumpkin to cubes. Chop the onion and garlic. Melt butter on medium heat, add onion and leave to soften up, add the and leave to infuse. Add pumpkin and allow to soften. Then add stock and bring to the boil. Lower the heat and leave to simmer for 10 minutes.
Grate half of orange zest and squash its juice. After 10 minutes blend the soup to a velvety texture with the help of an immersion blender. Add pinch of thyme springs, orange zest and juice and cream while blending. Taste and if needed adjust with salt and pepper.
Pour it in plates and top with thyme infused puff pastry.