Pumpkin soup with fresh ginger
What goes perfectly with a cozy autumn evening? A hot pumpkin soup with a spicy ginger kick! Get cozy this weekend and let our recipe inspire you.
What goes perfectly with a cozy autumn evening? A hot pumpkin soup with a spicy ginger kick!
Get cozy this weekend and let our recipe inspire you.
Ingredients:
- 1 butternut squash
- 1 orange
- 5 cm fresh ginger
- 1 onion
- 0,5 l vegetable broth
- 2 tablespoons olive oil
- 1 pinch of nutmeg
- salt and pepper
Preparation:
Peel and finely dice the onion. Squeeze the orange. If you have an organic orange, you can also grate some peel. Peel the pumpkin and cut into large cubes. Put 2 tablespoons of olive oil in a pot, sauté the onion and the pumpkin. Add vegetable broth and simmer with the lid closed for 25 minutes.
Once the pumpkin is cooked, add the orange juice and zest and the chopped ginger. Puree everything until the soup is nice and creamy. Season with nutmeg and season with salt and pepper.
P.S.: Did you know that you can easily reuse pumpkin seeds? Simply free them from the flesh, dry them on a baking tray for 20 minutes at 100 degrees and then add salt. Perfect as a snack in between or as a topping for your soup.
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