My friend and I had the same great idea to make use of our juice pulp! I use my vegbox oranges to make juice, then used the pulp in some carrot parsnip soup. It was a nice bright addition to a warming winter soup. Here is what I did.

I sautéed in oil an onion and then added 6 carrots, 3 parsnips, and one potato all chopped. I let them cook for about 7-10 mins and then added some veg stock and brought the whole thing to a boil. I let it all simmer until the veg became soft.

While the veg cooked away, I added 1/3 cup of boiling water to 1/2c of cashews. I let that sit until it was soft and then blended it. Once the veg was soft, I added a heaping tablespoon of ginger garlic paste, the blended cashews and water, and the orange pulp to the pot of veg and blended everything up. I added salt, pepper, a drizzle of sesame oil, a pinch of Chinese 5 spice, and adjusted seasonings to taste. Done and done.