Butternut Pumpkin, Orange and Ginger Soup
A nourishing winter soup with a hint of ginger and orange
Servings: 6 people
Ingredients
- 1 butternut pumpkin, skin and seeds removed (about 900 g) cut into small chunks reserve the seeds for toasting
- 1 brown onion, peeled and diced
- 1 tbsp fresh ginger, peeled and grated
- 1 orange, zested, and flesh cut into chunks
- 3 tbsp olive oil
- 1 l vegetable stock
- salt and pepper, to taste
Instructions
- Heat olive oil over medium heat in a large saucepan and sauté onion with a pinch of salt for about 5 minutes until translucent.
- Add orange zest and grated ginger to the onions and cook for another 2 minutes.
- Add the chopped pumpkin and stir everything together.
- Add the vegetable stock and bring to the boil. Lower the heat to medium, cover and cook for about 20 minutes until the pumpkin feels soft when pierced with a knife.
- Remove from the heat allow the soup to cool for about 10 minutes then puree with a handheld blender. Season to taste, reheat and serve.
Toasted Pumpkin Seeds
- Wash the pumpkin seeds, removing any remaining pieces of pumpkin flesh and pat dry.
- Sprinkle with a little sea salt, then dry toast them in a small frypan until they're golden.
- Sprinkle over the soup just before serving.
Notes
The soup will keep in the fridge for up to 5 days. It is suitable to freeze.