Orange-carrot- fennel soup with zweigelt grapeseed oil - Pödör
Cut the pumpkin into larger pieces and place them on a tin. Bake it for about 40 minutes at 200 degrees until the pumpkin gets completely soft.
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Ingredients
- 1 piece(s) onion(s)
- 2 medium fennel
- 6 piece(s) carrot
- 2 bulb garlic
- 1/2 small pumpkin
- 750 ml chicken or vegetable broth
- 2 tsp grated orange peel
- 150 g heavy cream
- salt
- pepper
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