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.

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Medium

Pumpkin and Orange Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 cup Orange Juice
• 2 cup Vegetable Stock
• 1 medium Onion
• 2 clove Garlic
• 1 cup Coconut Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Fresh Parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.
2. Add diced pumpkin and cook for 5 minutes, stirring occasionally.
3. Pour in vegetable stock and orange juice, bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until pumpkin is tender.
4. Remove from heat and let the soup cool slightly. Use an immersion blender or transfer to a blender to puree until smooth.
5. Return the soup to the pot and stir in coconut milk, salt, and black pepper. Heat over low heat until warmed through.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.