Pumpkin Soup With Blood Oranges and Lemon Verbena

Ingredients for 4 people:

• 300 g pumpkin (peeled and seeded)
• 20 g butter
• 1/4 onion
• 1/2 tsp tomato puree
• 1 pinch of curry
• 1/4 star anise
• 1/2 clove
• 1 pinch of cinnamon
• 50 ml white wine
• 300 ml vegetable stock
• 250 ml milk
• 125 ml cream
• 70 ml orange juice
• 50 ml blood orange juice
• 2 tsp Creme Fraiche
• 16 leaves lemon verbena
• 1 blood orange
• salt
• Freshly ground pepper

Preparation:

Add the pumpkin and onion into small pieces and sauté in butter with tomato paste. Deglaze with white wine. Curry, star anise, clove and cinnamon to give and let boil.

With vegetable stock, milk and cream, infuse and season with salt, pepper and aromatic. Cover and let simmer until the squash is very soft.

Orange juice and blood orange add, remove a clove and star anise. And Aufmixen pass through a sieve.

Frothing and season with creme fraiche. Blood orange peel and cut into slices. Slices of orange and lemon verbena use as a deposit.