Pumpkin Soup with Ginger and Maple Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg pumpkin meat
- 1 large vegetable onion (s)
- 3 carrot (s)
- 1 piece (s) ginger, large
- 2 orange (s), juice it
- 3 liters chicken broth
- 3 tablespoon maple syrup
- Balsamic vinegar
- Chilli powder
- turmeric
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cut the fresh pumpkin flesh, green onion, carrots and ginger into pieces and fry in a little oil in a large saucepan. Pour in the chicken stock until the pumpkin flesh is covered. Cook until tender and puree with a magic wand. Add orange juice, turmeric and maple syrup and season with balsamic vinegar, chilli, salt and pepper.
- The soup is wonderful to freeze.
- Tip: as a variation, top with whipped cream, chopped pumpkin seeds (without the shell) and a few drops of pumpkin seed oil. North Sea shrimps and honeydew melon balls in the soup also taste great.
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