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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
230: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
500 g pumpkin (e.g. nutmeg)
150 g carrots, peeled
100 g leek
4 dl vegetable stock
0.5 - 1 dl orange juice
100 g almond puree [Order No: 301]
1 tsp paprika powder, sweet
1 tsp rock salt (7 g) [Order No: 305]
¼ tsp black pepper, ground (1 g)
2 tbsp pumpkin seeds
Vegan sausage pastries:
275 g puff pastry (28 x 42 cm)
2x 140 g vegan Vegusto Bratwurst
z. e.g. Bianca [Order No: 126]
Hotsami Max [Order No: 118]
or Farmhouse-style [Order No: 122]
Treat yourself with Vegusto: Recipe No. 230
This pumpkin-carrot soup with fruity orange is particularly delicious in the cold season. It is perfect as a starter or a quick, light lunch.
Ingredients
500 g pumpkin (e.g. nutmeg)
150 g carrots, peeled
100 g leek
4 dl vegetable stock
0.5 - 1 dl orange juice
100 g almond puree [Order No: 301]
1 tsp paprika powder, sweet
1 tsp rock salt (7 g) [Order No: 305]
¼ tsp black pepper, ground (1 g)
2 tbsp pumpkin seeds
Vegan sausage pastries:
275 g puff pastry (28 x 42 cm)
2x 140 g vegan Vegusto Bratwurst
z. e.g. Bianca [Order No: 126]
Hotsami Max [Order No: 118]
or Farmhouse-style [Order No: 122]
Preparation
Peel and chop the pumpkin and carrots. Wash the layers of the leek and cut them into fine rings.
Cook these chopped ingredients in a vegetable broth for 15 to 20 minutes.
Add the orange juice and the almond paste and season the soup with the paprika powder, the salt and the pepper.
Puree the vegetables finely with a hand blender or in a mixer.
Heat the pumpkin seeds in a non-stick frying pan over medium heat and toast them evenly for 3-4 minutes. Remove as soon as the seeds are lightly browned and beginning to smell delicious.
Sprinkle the pumpkin seeds over the soup before serving.
Vegan sausage patties:
Roll out the puff pastry and cut into 12 pieces (approx. 10 x 10 cm).
Cut the vegan sausages into 1 cm thick rounds and place three in the middle of each square. Now close the puff pastry around the sausage.
Bake the pastries in a preheated oven at 200 °C ( air circulation) for 10 to 12 minutes.
