Pumpkin and Orange Soup
Pumpkin and orange soup is a popular dish during the autumn season, as it combines the flavors of sweet pumpkin and tangy orange to create a comforting and nutritious soup.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pumpkin and Orange Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.
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Add diced pumpkin and cook for 5 minutes, stirring occasionally.
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Pour in vegetable stock and orange juice, bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until pumpkin is tender.
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Remove from heat and let the soup cool slightly. Use an immersion blender or transfer to a blender to puree until smooth.
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Return the soup to the pot and stir in coconut milk, salt, and black pepper. Heat over low heat until warmed through.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.