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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift. Ingredients:
2 teaspoons canola oil |
2 shallots, minced |
1 small onion, chopped |
1/2 tablespoon fresh ginger, grated |
2 cups pumpkin puree ( aka 1 29oz can of libby's pumpkin ) |
1 cup orange juice |
2 cups low-sodium low-fat chicken broth |
1 teaspoon salt |
1 teaspoon orange zest |
1/2 teaspoon ground black pepper |
1 pinch ground cloves |
2 tablespoons fresh parsley, minced (optional garnish) |
1/2 cup pumpkin seeds, toasted (optional garnish) |
Directions:
1. 1 Heat oil in large stockpot over low heat.
2. 2 Add shallots, onion, and ginger and saute until the onion is soft and golden.
3. 3 Be careful not to scorch the ginger.
4. 4 Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
5. 5 Garnish with parsley and toasted pumpkin seeds.
6. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.
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