Pumpkin, Ginger, and Orange Soup
Combines the creamy richness of pumpkin with the zesty brightness of orange and the warm spice of ginger. This flavorful and aromatic soup is a comforting way to enjoy a hearty serving of vegetables.
My Notes:
Servings:
Ingredients
- 2 tablespoon(s) olive oil
- 1 yellow onion chopped
- 1 tablespoon(s) fresh ginger minced or grated
- 2 teaspoons orange zest
- 4 cup(s) vegetable broth
- 2 15oz can(s) pumpkin puree (not pumpkin pie filling)
- 1/2 cup orange juice
- salt & pepper to taste
- crushed red pepper flakes (optional for garnish)
- olive oil (optional for garnish)
- 2 tablespoon(s) cilantro (optional for garnish)
Instructions
- In a large pot, add the olive oil and onion and cook for about 8 minutes until the onion is soft and translucent.
- Add the ginger and orange zest, cook, stirring for about 1 minute, then add the pumpkin puree, vegetable broth and orange juice, and simmer for 5 minutes.
- Season the soup with salt and pepper, to taste. Serve with red pepper flakes, a drizzle of oil, and scatter over the chopped cilantro.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 212kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 955mg | Potassium: 712mg | Fiber: 7g | Sugar: 21g | Vitamin A: 33744IU | Vitamin C: 64mg | Calcium: 77mg | Iron: 3mg
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