Pumpkin soup is one of my favorite comfort foods. The rich creaminess, and the combination of flavors are super satisfying!
This recipes can be enjoyed either gently warmed or properly heated and keeps refrigerated for up to 48 hours.
2 C pumpkin, chopped
1 orange, peeled and chopped
1/2 lemon, juice of
1 pinch cinnamon (optional)
1 cm ginger
1 pinch cardamon (optional)
1 pinch of salt
Water or freshly squeezed orange juice
Blend all ingredients in a high speed blender.
Either blend until the blender has warmed up the soup or use a bain marie to gently warm it before serving.
Decorate with seeds and oil, then serve immediately.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!