Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the chopped pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with cumin and cayenne. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
- While the pumpkin roasts, grate fresh ginger and zest the orange, then juice it, saving both the zest and juice.
- Once the pumpkin is roasted and cooled slightly, transfer it to a blender and add the grated ginger, orange zest, and orange juice.
- Blend until smooth and creamy, adding a little vegetable broth if needed to help it blend fully.
- Pour the blended mixture into a large pot or Dutch oven. Add the remaining vegetable broth and bring to a simmer over medium heat.
- Allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until heated through and flavors meld; season with salt and black pepper to taste.
- Taste and adjust seasoning, adding more salt, pepper, or orange juice as desired for brightness.
- Serve the soup hot in bowls, garnished optionally with extra orange zest or a drizzle of olive oil for presentation.
Notes
For an extra layer of flavor, add a splash of coconut milk before serving. This soup pairs well with crusty bread or a fresh green salad.