Classic pumpkin soup with a delightful twist of orange and ginger.
1. Heat a large saucepan to medium-high heat.
2. Add the olive oil, pumpkin and carrot and cook until the start to soften - around 10 mins.
3. Add grated ginger. Cook a further 5 minutes. The vegetables should be slightly charred, which will add to the flavour.
4. Add the vegetable broth, orange juice and zest and cook another 20 minutes.
5. Use a stick blender to blend until smooth. Ready to serve.
Hard to go wrong. Get a really juicy orange and you wont regret it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 37 | ||
Calories from Fat: 16 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 433.7mg | 15 % | |
Potassium 103.8mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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