Pumpkins are deliciously colorful and fairly low in carbs. This brightly-colored and hearty soup has both sweet and spicy tones and is perfect for warming the soul on crisp, chilly days.
- 2 tbsp butter
- 1 white onion, chopped
- 110 g scallions, chopped
- 850 g pumpkins, cubed
- 1.5 liters water
- 2½ tsp salt
- 125 ml heavy whipping cream
- 1 tsp fresh ginger, grated
- 2 tbsp orange zest
- 2 tsp fresh cilantro, chopped (optional)
- In a large pot, melt the butter over medium heat. Add the white onion and sauté until it becomes translucent, and then stir in the scallions, frying lightly.
- Add the pumpkin and the water to the pot. Bring to a boil, and then reduce to medium-low, simmering uncovered for 20 minutes.
- When the pumpkin becomes soft, use an immersion blender, or transfer the mixture to a food processor and blend, until smooth.
- Return the mixture to the pot and stir in the salt and cream. Cook for 5 more minutes.
- Remove the pot from the heat, and add the grated ginger and orange zest.
- Serve piping hot and garnish with cilantro leaves (optional).