Tangy Pumpkin Soup

Tangy Pumpkin Soup
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Tangy Pumpkin Soup
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Ingredients
Servings:
Instructions
  1. In a large soup pot on medium high, combine the orange juice with the vegetable stock. Add the pumpkin cubes, apple, ginger, salt, pepper and bay leaves. Make sure there is enough liquid to just barely cover the pumpkin. Cover, reduce the heat and allow to simmer on low until the pumpkin is tender. This may take up to 30 minutes.
  2. Let the pumpkin mixture cool, then carefully remove and discard the bay leaves. Using a blender or food processor, puree the mixture into a fine consistency and texture.
  3. Return the pumpkin puree to the soup pot and keep it on medium low heat. Add the turmeric, ground cumin, red chili powder and sugar. Adjust any seasonings and bring to a boil. Let cook another 8-10 minutes before adding the yogurt and ginger.
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