Pumpkin Orange Soup

Pumpkin Orange Soup

This recipe for Pumpkin Orange Soup – courtesy of the Autumn 2012 issue of Woman & Home: Feel Good Food – is a new culinary hit in our household. While I had my doubts about the combination of pumpkin, sweet potatoes and orange in a savory vegetable broth, I was pleasantly surprised with the unique seasonal flavor of this soup. It’s easy, it’s vegan, and best of all, it’s PUMPKIN!! Enjoy!

PUMPKIN ORANGE SOUP

Serves: 4

  • 3 tbsp olive oil
  • 1 small onion, peeled + chopped
  • 18 ounces fresh pumpkin, peeled, seeded + chopped
  • 14 ounces fresh sweet potatoes, peeled + chopped
  • Zest and juice of 2 fresh oranges
  • 2 garlic cloves, peeled + sliced
  • 1 tsp ground coriander
  • 850 ml hot vegetable stock
  • 2 ounces pumpkin seeds
  • Pinch of sea salt
  • Cream, to serve (optional)
  • 4 sprigs fresh coriander, to garnish (optional)
  1. Heat 2 tablespoons oil in a large saucepan and cook the onion gently for 5 minutes, until softened.
  2. Add the pumpkin, sweet potatoes, orange zest and juice, garlic, ground coriander and stock. Season to taste. Bring to a boil, lower temperature and simmer for 25 minutes, until vegetables are tender.
  3. Remove the saucepan from the heat and liquidize the soup with a hand-held blender until smooth.
  4. Heat the remaining oil in a frying pan. Add the pumpkin seeds and a pinch of sea salt. Fry for 2 to 3 minutes, shaking the pan, until seeds begin to pop and turn brown. Remove to a plate to cool slightly.
  5. Serve the soup in warmed bowls, sprinkled with pumpkin seeds, cream, and a sprig of fresh coriander, if desired.

Re-post from my old blog, Cucina Fresca

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