Roast Pumpkin, Ginger & Orange Soup

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Perfect recipe for cold autumn or winter nights with some ginger for extra warmth. It’s free-from wheat, gluten, dairy, sugar and soya.


Roast Pumpkin, Ginger & Orange Soup
Roast Pumpkin, Ginger & Orange Soup
Print Recipe
recipe by Kirsty's
Servings
4 servings
Servings
4 servings
Roast Pumpkin, Ginger & Orange Soup
Roast Pumpkin, Ginger & Orange Soup
Print Recipe
recipe by Kirsty's
Servings
4 servings
Servings
4 servings
Ingredients
  • 4 tbsp olive oil
  • 500 g diced pumpkin
  • 1 white onion
  • 10 g fresh ginger
  • 1 orange
  • 1 1/4 pint vegetable stock gluten free
  • 2 bay leaves
  • salt and pepper to taste
  • pumpkin seeds to garnish
Servings: servings
Instructions
  1. Preheat the oven to gas mark 7/2200C/2000C Fan.
  2. Peel, de-seed and chop the pumpkin into small chunks. Place them in a roasting tin and cover with enough olive oil to lightly coat all the pumpkin chunks. Put in the oven to roast for 25 minutes.
  3. Gently heat a small amount of olive oil in a large saucepan. Add the finely chopped onion and fry over a low heat until the onion is soft but not coloured. When ready remove from the heat.
  4. Grate the fresh ginger into the pan containing the onion. Add the grated rind of the orange (try not to grate in the white pith as it can taste bitter).
  5. Add the roasted pumpkin to the onion, grated ginger and grated orange.
  6. Pour the vegetable stock over the pumpkin, onion, grated ginger and grated orange. Add the bay leaves. Gently bring to the boil, reduce to a simmer and cover. Simmer for 10 minutes.
  7. Remove the pan from the heat and allow to cool. Remove the bay leaves and puree in a blender. Taste and season if necessary.
  8. Return to a clean saucepan and gently reheat. Serve garnished with pumpkin seeds.
Recipe Notes

Recipe by Kirsty's.

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