Gingered Orange Pumpkin Soup

March 8, 2016


1 tsp sesame oil

2 onions, diced

2 cloves garlic, minced

1 tbsp fresh grated ginger

1/4 tsp sea salt

6 cups diced butternut squash or pumpkin (where available)

5 cups water

1 cup freshly squeezed orange juice

Grated zest from one orange

pinch nutmeg, scant

Cracked black pepper (if desired)

3 sprigs flat-leaf parsley, finely diced

Almond cream


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.


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