Pumpkin soup with refreshing ginger shot
What goes perfectly with a cozy autumn evening? A hot pumpkin soup with a spicy ginger kick! Get cozy this weekend and let our recipe inspire you.
What goes perfectly with a cozy autumn evening? A hot pumpkin soup with a spicy ginger kick!
Get cozy this weekend and let our recipe inspire you.
Ingredients:
- 1 x every® Ginger Shot
- 1 butternut squash
- 1 orange
- 1 onion
- 0,5 l vegetable broth
- 2 tablespoons olive oil
- 1 pinch of nutmeg
- salt and pepper
Preparation:
Peel and finely dice the onion. Squeeze the orange. If you have an organic orange, you can also grate some peel. Peel the pumpkin and cut into large cubes. Put 2 tablespoons of olive oil in a pot, sauté the onion and the pumpkin. Add vegetable broth and simmer with the lid closed for 25 minutes.
Once the pumpkin is cooked, add the orange juice and zest and the Ginger Shot. Puree everything until the soup is nice and creamy. Season with nutmeg and season with salt and pepper.
GET STARTED
P.S.: Did you know that you can easily reuse pumpkin seeds? Simply free them from the flesh, dry them on a baking tray for 20 minutes at 100 degrees and then add salt. Perfect as a snack in between or as a topping for your soup.
Discover more exciting topics in Every. Magazine:
- Morning Routine - How to start the day right
- Art of Yoga - How to balance body and mind
- Recipe: Basmati Buzz with tzatziki and pan bread
- Recipe: Green Dal with Naan bread and lemon
- Recipe: Summer rolls
For more foodie and wellness content, follow us on Instagram! And if you want more behind-the-scenes content and to develop recipes with us, join the every® Community.