Pumpkin Soup
This is the best vegan Pumpkin soup with orange zest which brings a citrusy, tangy flavor into this creamy, dreamy sweet pumpkin soup. Pumpkin has a great health benefits for our body, for example improve our sleep and with vitamin C, can boost our collagen production. This soup you need to try.
If you love this recipe, let me know with a 5-star rating!
Equipment
Food processor
Ingredients
- 1 medium Pumpkin
- 1 tbsp Olive oil
- 1 clove Garlic
- 1 tbsp fresh Ginger
- 1 medium Onion
- 1 medium Orange
- 1 cup Carrots
- 1/2 cup Celery
- 1000 ml Vegetables stock
Instructions
- Prep your veggies: Peel pumpkin with carrots and sliced them in large pieces. Cut celery in smaller pieces.
- Peel garlic with ginger and sliced them in small.
- In pot heat olive oil add garlic with ginger and simmer for 2 minutes then add chopped onion, use a vegetable peeler to carefully peel off large pieces of the orange part of the skin only. Add carrots, celery, pumpkin and pour over vegetables stock, season with salt and pepper. Bring everything to boil then turn heat on medium and let it cooked 20 minutes until pumpkin soften.
- Place soup in your blender, add whole orange without skin and blend until smooth.
- Enjoy with pumpkin seeds on top
Video
Notes
Tip: Don't throw pumpkin seeds away. I love to roasted them, to make a perfect pumpkin soup topping. Washed seeds let it dry, then put them on baking sheets season with pepper, salt, red pepper powder. Optional, add one tbsp nutritional yeast for cheese flavor. Then baked for 15 minutes at 180C.
Nutrition
Calories: 241kcalCarbohydrates: 52gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 1081mgPotassium: 3216mgFiber: 15gSugar: 33gVitamin A: 8281IUVitamin C: 215mgCalcium: 208mgIron: 4mg
Did you make this recipe?Tag @inspirationhunters on Instagram and hashtag it #inspirationhunters so everybody can get inspired!
