I always love cooking soup in the fall with fresh pumpkin. This pumpkin soup recipe has interesting citrus undertones of lemon and orange lending a wonderful flavor to the soup.
Fresh pumpkin is very healthful. It is an incredible source of vitamin A and is also a significant contributor of vitamin C, iron, and potassium. The other fun part of using fresh pumpkin is roasting the seeds harvested from the gourd.
See She Sugar’s “Top Five Pumpkin Seed Recipes”
Fresh Citrus Pumpkin Soup Recipe Ingredients:
3 Tbsps of Ghee (or butter)
1 sliced onion
1 smashed garlic clove
4 cups of vegetable broth
1 Tbsp of fresh chopped ginger
Juice from 1/2 a lemon
The peel from a clementine or tangerine
1 bay leaf
1 cup of milk (soy, almond or coconut can be used)
Salt and pepper to taste
Top each bowl with chopped chives and a dollop of mascarpone cheese or plain yogurt
Instructions:
- Peel the pumpkin, chop into 1 inch pieces, removing seeds and fibrous strands
- Melt butter in a large stock pan over medium heat
- Add garlic and onion and saute for a few minutes
- Toss the chopped pumpkin in and stir for a few minutes
- Add broth, spices, clementine peel, lemon juice, and bay leaf- bring to a boil then turn to low and cover for 20 minutes or until the pumpkin is soft.
- Remove the clementine peel and bay leaf
- Turn burner off. Using a hand blender, blend the ingredients remaining in the pan until smooth and creamy.
- Add in milk, turn burner to low and heat through stirring slowly.
- Garnish with mascarpone and chopped chives