Warm pumpkin, orange and ginger soup
Ingredients (serves 2)
  • 150 g pumpkin
  • 150 g carrot
  • 1 orange
  • 100 g leek
  • 1-inch fresh ginger
  • Extra virgin olive oil
  • Pumpkin seeds
  • Black pepper
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Peel and cut the ginger into thin slices.
  • 2. Peel the pumpkin and the carrot and cut into small pieces.
  • 3. Cut the leek and sweat at low heat in a pot with a bit of oil for about ten minutes.
  • 4. Add the pumpkin, carrot, and ginger. Cover the vegetables with water and simmer at low temperature.
  • 5. Once cooked, remove the ginger, add the juice of half an orange, and blend everything together.
  • 6. Add a splash of olive oil, salt and pepper and blend again so the soup becomes very smooth. If desired, strain the soup so it becomes even smoother.
  • 7. Serve the soup and decorate with a few slices of orange or orange zest, and some pumpkin seeds.
  • 8. Finish with a few drops of olive oil.


In case of dysphagia, blend the pumpkin seeds with the rest of the soup and do not decorate with orange slices.