Pumpkin Soup with Carrot, Orange & Ginger

Those chilly days! I really like fall, it’s a beautiful season not only because of all the pumpkins you can buy. Here in Berlin, the most common pumpkin is the orange hokkaido, which is a good one to cook with because it doesn’t need peeling if you buy an organic one. And fresh ginger root is a beloved ingredient too: spicy and healthy. This orange soup just bursts with vitamines.

Serves 4
Action Time: 15 minutes + 30 minutes cooking

1 hokkaido pumpkin (about 2.6 lb)
1-2 tbsp olive oil
2 sticks of celery, roughly chopped
1 white onion, chopped
3-4 carrots, peeled and chopped
4 cups /1 litre vegetable stock
juice & grated zest of 1 orange
about 0.4 inch/1-2 cm piece of fresh ginger root, peeled and sliced

Extra: hand blender or food processor

1. Cut the pumpkin in halve, scrape out the seeds and fibers. There is no need to peel the pumpkin. Cut into cubes.

2. Heat the olive oil in a large pan. Add the celery, onion and carrots and cook for about 5 minutes until the vegetables have softened.

3. Add the pumpkin and cook for a minute. Add the stock, orange juice, grated orange zest, and ginger. Bring to a boil and turn the heat to low. Place a lid on the pan and cook for about 30 minutes.

4. Purée the soup with a hand blender, or if you don’t have one in a food processor. This soup is great for lunch, but also very good as a light supper with crusty bread.

Extra kick
Give the soup an extra ginger kick by grating some fresh ginger over the bowls just before serving.

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