Pumpkin-orange soup 🧡
Rainbow weeks || Week 2: Orange 🧡
In the second Rainbow week, it's time for a creamy, sweet, and heartwarming pumpkin soup that tastes like autumn. Boost your immunity and protect yourself for the cold winter months with this orange-carrot-ginger-pumpkin awesomeness.
Ingredients
For 6 servings:
- 1/2 a pumpkin or butternut squash
- 1 winter carrot
- 1 orange
- 1 onion (yellow, or white)
- 2 garlic cloves
- ±1-2 cm of fresh ginger
- 1 tbsp of olive oil
- 1/2 tsp of cardamom
- Salt and pepper, to taste
- optionally, cream, crème fraîche, and/or parsley
Directions
Wash your veggies and fruit. Grate the orange peel. Peel the pumpkin, squash, carrot, ginger, and orange. Cut the pumpkin or butternut squash, carrot, and orange into smaller chunks. Mince the onion, garlic cloves, and ginger.
Heat the olive oil in a pan and stir-fry the onion, garlic, and ginger for about 2 min. Then add the carrot, orange, and pumpkin, and fry for another 2 min before adding water. The water should just cover the veggies. Cook for about 15-20 min, or until the veggies are soft. Add the grated orange peel, salt, and black pepper to taste. Purée the soup until smooth. Optionally, you can serve the soup with cream, crème fraîche, and/or parsley on top.
Enjoy!
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