Name: Ginger-Orange Pumpkin Soup
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon canola oil; 1 yellow or white onion (medium, diced); 2 garlic cloves (roughly chopped); 1 red kuri squash (medium, peeled, seeded, and cut into 1-inch cubes (Japanese pumpkin); OR Hokkaido or kabocha squash); 4 cup Roasted Vegetable Stock; 1 teaspoon ground cardamom; 3 teaspoon finely grated orange zest; 3 tablespoon fresh orange juice; 1 tablespoon fresh lemon juice; 2 teaspoon finely grated ginger; Salt and freshly cracked black pepper (to taste); Pumpkin oil (for garnish); Toasted pumpkin seeds (for garnish)

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Ginger-Orange Pumpkin Soup — Formulation & Method | CuliNect