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
- 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)
- Heat 2 tablespoons oil in a large saucepan and cook the onion gently for 5 minutes, until softened.
- 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.
- Remove the saucepan from the heat and liquidize the soup with a hand-held blender until smooth.
- 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.
- 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