Recipe

Pumpkin And Ginger Soup Recipe

	Otterpond / All my dishes 1 year ago Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift. Prep:15m Cook:30m Servings:4	Otterpond
	vegetarian comfortfood healthy soulsatisfying

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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 Heat oil in large stockpot over low heat.

2 Add shallots, onion, and ginger and saute until the onion is soft and golden.

3 Be careful not to scorch the ginger.

4 Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.

5 Garnish with parsley and toasted pumpkin seeds.

Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.

Additional nutrition information:

Serving size: 1 cup

Calories 79 Calories from Fat 22 (28%) Amount Per Serving %DV Total Fat 2.5g 3% Saturated Fat 0.2g 1% Monounsaturated Fat 1.4g Polyunsaturated Fat 0.7g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 585mg 24% Potassium 398mg 11% Total Carbohydrate 14.2g 4% Dietary Fiber 0.9g 3% Sugars 6.8g Protein 1.5g 3%

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