Gingered Orange Pumpkin Soup
March 8, 2016
1Place oil in a medium saucepan over medium heat. Add onion, garlic, ginger and salt and sauté until onion is translucent, about 5 minutes. Add squash, water, orange juice, zest and nutmeg and bring to a boil. Cover; reduce heat to low and cook until squash is quite soft, about 30 minutes. Blend until smooth. Stir in a spoonful of almond cream and serve garnished with orange slices, zest and parsley.