Name: Pumpkin soup with ginger and orange
Total time: 40 min
Cuisine: Flemish
Ingredients: 2 tbsp olive oil; 1 onion; 2 cloves garlic; 1 cube ginger (large dice-sized piece); 1 butternut squash; 1 carrot; 1 1/5 l vegetable stock; 1 apple; 1 orange; pepper (to taste); salt (to taste)

Method

Get cooking

Cut the onion, garlic, squash, carrot, apple and ginger into small pieces so they cook evenly.
Heat the olive oil in a large pot. Add onion, garlic and ginger and soften for 2–3 minutes until the onion is translucent.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Add squash, apple and carrot, stir briefly and cook for 5 minutes.
Pour in the vegetable stock and bring to the boil. Simmer gently for 20–25 minutes until the vegetables are tender.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Add the orange juice and cook for another 5 minutes.
Blend until smooth and season with salt and pepper.
Finish with something green, a little orange zest or a splash of cream for extra softness.

Background

Finish with a splash of coconut milk for extra creaminess. Toasted pumpkin seeds add crunch, and a pinch of cayenne adds heat. All soups [wpupg-grid id="soepen"]