Pumpkin ginger orange soup
Step by step
Peel and coarsely chop the onions and pumpkin. Heat the olive oil in a large pot and add the cut vegetables. Sauté for 10 minutes.
Julliene the ginger, peel the garlic clove and juice the orange. Add ginger, garlic clove, orange juice, chili pepper and vegetable broth to the pot. Cover the pot and let simmer for 25 minutes until the pumpkin is tender.
Transfer the soup to the jug of the K400 blender. Start blending the soup on speed 1 and increase to speed 5 until the soup is velvety smooth.
Tip: Top off with fresh sage and croutons. Serve in a hollowed out roasted pumpkin.