Orange Pumpkin Soup
This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin.
Serving Size: 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 4 cups cubed pumpkin (med. hokkaido or red kuri)
- 2 cups vegetable broth
- 1 bay leave
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- pinch sugar
- pinch red pepper flakes
- 1 orange, zest and juice
- Salt and freshly ground black pepper
- coconut milk (optional)
- Using a large soup pot, saute the chopped onion in the olive oil.
- When it begins to become transparent, add the chopped pumpkin, garlic, coriander, cardamom and orange zest.
- Mix well, and cook for about 2 minutes.
- Add the vegetable broth, red pepper flakes and bay leaf.
- Cook with a lid on until the pumpkin becomes soft.
- Puree and add the orange juice to make the consistency you prefer.
- Season to taste with a pinch of sugar salt and pepper and possibly additional cardamom.
If you prefer a creamier consistency, you can add coconut milk, however, we found the soup to be perfect at this point. Optionally serve garnished with a few red peppers and coriander leaves.
Inspired by http://blog.mainefoodandlifestyle.com/2009/12/pumpkin-citrus-soup.html
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