Pumpkin Soup with Cranberries
Pumpkin Soup with Cranberries—enjoy a delicious, easy vegetarian lunch with vibrant color and refreshing taste. Perfect for fall!
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
- Immersion blender
- Blender
- Ladle
- Citrus press
- Soup bowl
- Kitchen shears
- Saucepan
- Skillet
- Spoon
- Measuring cup
- Colander
- Whisk
- Stove
Ingredients
- 1 3/4 Hokaido pumpkin (pulp)
- 1 potato (floury)
- 1 onion
- 1 piece of ginger (walnut-size)
- 2 Tbsp oil
- 1/2 tsp Madras curry powder
- 3 cups vegetable stock (instant)
- 1 bunch spring onions
- 1 3/4 heavy cream
- 1/2 cup dried cranberries
- Squeezed-juice from 2 oranges
- Salt
- pepper
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