Servings: 8
Calories: 140kcal
Ingredients
Instructions
- Cut the onion, garlic, squash, carrot, apple and ginger into small pieces so that they cook evenly.
- Heat the olive oil in a large saucepan. Add the onion,garlic and ginger and stew for 2 to 3 minutes until the onion is translucent.
- Add the pumpkin pieces, diced apple and carrot, stir briefly and simmer for 5 minutes.
- Pour in the vegetable stock and bring to a boil. Simmer gently for 20-25 minutes until the vegetables are tender.
- Add the orange juice. Cook for another 5 minutes.
- Blend the soup smooth with a hand blender or blender. Season with salt and pepper.
- Finish with something green or a bit of orange zest or a splash of cream for extra smoothness.
Nutrition Facts
Calories: 140kcal
Tips & variants
- Finish with a dash of coconut milk for extra creaminess.
- Add some toasted pumpkin seeds for a crunchy bite.
- A pinch of cayenne pepper adds a spicy touch.
