Spicy Pumpkin Soup with Orange
Vegan dish. Traditional and Bimby recipe.
With the first cold weather, you need to enjoy hot dishes that are light and rich in vitamins, warming the heart and stomach, and helping us fight the first seasonal ailments.

If you are diabetic, you should replace the potato with sweet potato or celeriac.

thought for you;

Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Cooking with kitchen robot, Stove
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

215.46 Kcal

calories per serving

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Energy 215.46 (Kcal)
Carbohydrates 31.36 (g) of which sugars 11.65 (g)
Proteins 3.78 (g)
Fat 10.00 (g) of which saturated 1.45 (g)of which unsaturated 0.19 (g)
Fibers 3.82 (g)
Sodium 13.61 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

1 tablespoon ground coriander
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 pinch ground cloves
3 chili peppers
2 leaves bay leaves
1 cinnamon stick
Half teaspoon curry powder
1.76 oz onion
10.58 oz potatoes (Or sweet potato or celeriac)
1.41 oz extra virgin olive oil
14.11 oz pumpkin
1.69 cups water
6.76 oz orange juice
8 segments orange (peeled)
2 teaspoons broth cube (vegetable)
0.71 oz fresh ginger

Spicy Pumpkin Soup with Orange

Tools

what we need to prepare

2 Pots
Immersion Blender
Strainer

Preparation: Spicy Pumpkin Soup with Orange

Traditional recipe

In a non-stick pot, place: the coriander, cumin, turmeric, and cloves, and toast for 4 minutes.
Add finely chopped ginger, whole chili peppers, bay leaves, cinnamon, and curry.
Add water and cook for 10 minutes once boiling.
Then strain the broth using a strainer and set aside.
Take another pot, add the chopped onion and olive oil, and let it flavor for 3 minutes.
Add the potatoes, but if you are diabetic, you can use sweet potato or celeriac.
and the cubed pumpkin and let it flavor for 3 minutes, stirring occasionally, then add the spiced broth and vegetable broth cube and cook for 20 minutes.
In the meantime, peel and segment the orange, and squeeze 6.76 oz of filtered juice and set it aside.
When the time is over, blend everything with an immersion blender and add the orange juice.
Serve by decorating with the orange segments.
Spicy Pumpkin Soup with Orange is ready.
Put into the Bimby bowl the coriander, cumin, turmeric, and cloves, toast: 6 min./212°F/speed 1, without the measuring cup.
while bay leaves, cinnamon, curry, and chili peppers are added whole,
Add water and cook at 212°F for 10 min. speed 1.
Then strain the cooking broth and set aside.
Clean and dry the bowl.
Put the onion in the bowl and chop: 5 sec./speed 5. Gather at the bottom with the spatula.
Add extra virgin olive oil and flavor: 3 min./248°F/speed 1.
Add the potatoes and pumpkin, flavor: 3 min./248°F/speed 1.
Add the spiced broth, orange juice, and vegetable broth cube, cook: 20 min./212°F/speed 1. Meanwhile, peel and segment the orange.
At the end of the cooking, blend and add the orange juice: 40 sec./speed 8.
Serve by decorating with the orange segments
With Bimby, we prepared the Spicy Pumpkin Soup with Orange