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Pumpkin-carrot soup with oranges and ginger
An unusually delicious combination of carrots, pumpkin and orange. Ginger will add a spicy taste, and croutons - crunch and satiety.
How to cook Pumpkin-carrot soup with oranges and ginger
Step 1
Cut the pumpkin into cubes, grate the carrots, onion and ginger into small cubes. Fry all the vegetables one by one.
Step 2
Boil water or broth. Put the fried pumpkin there first and cook for 10 minutes. Then add the rest of the ingredients: diced oranges, carrots, onions, ginger. Cook for 5 more minutes.
Step 3
Beat the boiled vegetables with a blender into a homogeneous mass. Serve with crackers, croutons. Garnish with a sprig of greens and slices of fresh oranges.
Pumpkin-carrot soup with oranges and ginger - FAQ About Ingredients, Baking Time and Storage
Yes, butternut squash works wonderfully as a substitute for pumpkin. It has a similar sweetness and texture, making it a seamless swap.
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Yes, this soup is naturally vegetarian. Just be sure to use vegetable broth or water instead of chicken broth.
Absolutely! Simply ensure you're using vegetable broth or water and avoid any dairy-based garnishes when serving.
Roasting the pumpkin and carrots before frying them will deepen their flavor. You can also add a pinch of smoked paprika for a touch of smokiness.
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To adjust the portion sizes, simply increase or decrease the quantities of all the ingredients proportionally. For example, doubling all the ingredients will double the yield.
Besides crackers, croutons, and orange slices, toasted pumpkin seeds, a swirl of coconut milk (for vegan), or a dollop of plain yogurt (if not vegan), adds flavor and texture.
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