Pumpkin soup with orange and spicy seeds

Total: 45 min. | Active: 25 min.
vegetarian, healthy and balanced
Nutritional value / people: 116 kcal
, Fat: 7 g
, Carbohydrate: 11 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spicy seeds

½ tsp sugar
¼ tsp cinnamon
2 pinches salt
2 tbsp water
30 g seed and nut mix


1 tbsp butter
1 shallot, roughly chopped
800 g squash,cut into pieces (yields approx. 500g)
6 dl vegetable bouillon
salt and pepper to taste
1 blond orange
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How it's done

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Spicy seeds

Mix the sugar and all the ingredients up to and including the seed & nut mix in a pan, bring to the boil, stirring constantly, reduce the heat, simmer for approx. 5 mins., occasionally shaking the pan, until the seeds are slightly toasted. Transfer the seeds to a sheet of baking paper and allow to cool.


Heat the butter in a pan, sauté the shallot and squash for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins., puree, season. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Press out the juice (approx. 50 ml) and add to the soup with the orange segments. Gently heat through.


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