Pumpkin & Ginger Soup with Orange & Cilantro
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
2 tbsp olive oil
1 medium onion, diced
1 ½ in (4 cm) piece of fresh ginger, shredded
1 heaped tsp grated orange zest
2 pts (1 ltr) vegetable broth
2.2 lbs (1 kg) pumpkin puree (or 1.5 lbs/700 g raw pumpkin chunks)
4 fl oz (120 ml) freshly squeezed orange juice
salt & pepper, to taste
red pepper flakes
olive oil
2 tbsp chopped cilantro
Nutrition
(Per Serving)
Calories
163
Fats
3 g
Protein
4 g
Carbs
30 g
Instructions
- In a large pot, add the olive oil and onion. Cook for about 8 minutes until the onion is soft and translucent.
- Add the grated ginger and orange zest, then cook, stirring, for about 1 minute. Add the pumpkin puree, vegetable broth, and orange juice and simmer for 5 minutes. If using raw pumpkin, cook until the pumpkin is soft then use a stick blender to blend until smooth.
- Season the soup with salt and pepper, to taste. Serve with red pepper flakes, a drizzle of oil, and scatter over the chopped cilantro.