Citrus Pumpkin Soup ššš²
Smooth and amazing, perfect for the season!
š¹Serves 4 people at ~110 kcal per portion
š¶ Ingredients
500g pumpkin, cubed (Step 3)
1 onion, diced (Step 1)
1 garlic clove, minced (Step 1)
Zest and juice of 1/2 orange (Step 6 & 8)
Juice of 1/2 lime (Step 7) 60ml coconut milk (Step 7)
1g fresh ginger, grated (or 1/8 tbsp ground ginger) (Step 1)
Spices: coriander, cinnamon, nutmeg, paprika, cumin, turmeric, pepper, salt (Step 2)
600ml to 800ml low-sodium vegetable stock or water (Step 3)
1 stalk lemongrass, bruised (Step 3)
1 bay leaf (Step 3)
Optional: sprig of fresh rosemary or thyme (Step 3)
š¶ Directions
Base preparation
Base Preparation: In a pot, heat the olive oil. Over medium heat, sautƩ the onion, garlic and ginger until the onion is translucent.
Toasting Spices: Add and lightly toast the cumin, coriander, and paprika for a minute to release their aromas.
Pumpkin, Liquid & Spices
Pumpkin & Liquid: Add the pumpkin cubes, lemongrass, bay leaf, optional herb sprig, and vegetable stock or water. Ensure the pumpkin is fully submerged.
Flavor Infusion: Bring to a boil, then reduce to a simmer. Add the spices and season. Simmer until the pumpkin is tender.
Blending & Serving
Pre-Blend Prep: Before blending, remove the lemongrass, bay leaf.
Smooth Transition: Using a hand-blender, blend the soup until smooth.
Finishing Touches: Return to low heat. Stir in the coconut milk, orange juice, and lime juice. Warm through without boiling.
Garnish & Serve: Pour into bowls and garnish with orange zest and optionally, fresh cilantro leaves.
Chef's Tips & Alternatives if you feel like experimenting!
Roasting: Roasting the pumpkin before adding it to the pot can deepen the flavor.
Mushroom Twist: Consider garnishing with sautƩed wild mushrooms for an earthy touch.
Spice Variation: A pinch of chili powder can add a hint of heat.
Creaminess: For a richer texture, add a dollop of yogurt or light cream when serving.
Start getting creative and make this recipe your own!
Enjoy! š½ļøš„
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