Daniela Bystrická, chef at Olomouc's Entrée restaurant, brought us to the shop to taste this amazing pumpkin soup, in which she used, among other things, our miso and tamari. It was so good that we swapped the soup spoon for a teaspoon to make it last longer 😊 Many thanks!

Try it yourself or just let it inspire you…

Ingredients:

• Butter pumpkin - 1 piece (approx. 1.3 kg unpeeled)
• Shallot - 150 g
• Garlic - 50 g
• Orange juice - 300 ml (from 4 oranges)
• Lemon juice - 40 ml
• Coconut milk - 300 ml
• Chicken/vegetable broth - 200 ml
• Soy miso - 30 g
• Buckwheat tamari - 50 g
• Orange zest - from 1 orange

Method:

1. Peel the pumpkin and remove the seeds
2. Bake it along with the shallot and garlic until soft (at 200 °C for approx. 40 min)
3. Transfer the roasted vegetables to a pot, add broth and coconut milk
4. Add orange and lemon juice, miso, and tamari
5. Blend until smooth, add the orange zest, and season to taste
6. Serve with tamari-infused roasted orange, pickled pumpkin cubes, sautéed pumpkin, and optionally pumpkin seeds and pumpkin oil

Pickled Pumpkin

Cut the cleaned pumpkin into cubes and cook for approx. 3–5 min in the brine

Brine

Prepare from the following ingredients:

• Water - 1 l
• White wine vinegar - 300 ml
• Salt - 40 g
• Sugar - 120 g
• Pepper - 1 tsp
• Bay leaves - 6 leaves
• Allspice - 0.5 tsp
• Coriander seeds - 1 tsp

Roasted Orange with Tamari

Ingredients:

• Orange - 1 piece
• Buckwheat tamari - 50 g

Method:

1. Peel the orange and cut out the segments with a knife
2. Cook the segments for approx. 2 min in tamari
3. Remove and caramelize with a culinary torch

Enjoy your meal!