Discover the magic of pumpkin soup with orange: a flavorful and vibrant recipe to warm your soul

As the crisp autumn breeze whispers through the trees, it’s time to embrace the flavors of the season. Pumpkin, a symbol of fall, takes center stage in this delectable pumpkin soup with orange recipe. This creamy, aromatic soup is a symphony of flavors, promising warmth and comfort on a chilly evening.

Ingredients:

• 2 medium pumpkins (about 3 pounds each)
• 2 oranges
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream (optional)
• 1/4 cup pumpkin pie spice
• Salt and pepper to taste

Instructions:

1. Roast the Pumpkins: Preheat oven to 400°F (200°C). Cut pumpkins in half, remove seeds, and place them cut-side up on a baking sheet. Roast for 45-60 minutes, or until the flesh is tender.
2. Zest and Juice Oranges: While the pumpkins roast, zest the oranges and set aside. Juice the oranges and reserve the juice.
3. Sauté Onions and Garlic: In a large pot or Dutch oven over medium heat, sauté onions and garlic in a drizzle of olive oil until softened.
4. Add Roasted Pumpkin: Scoop out the roasted pumpkin flesh and add it to the pot. Stir to combine.
5. Pour in Broth and Orange Juice: Gradually add chicken broth or vegetable broth and orange juice to the pot. Bring to a boil.
6. Season and Simmer: Stir in pumpkin pie spice, salt, and pepper. Reduce heat to low and simmer for 20 minutes, or until the soup has thickened.
7. Puree the Soup: Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. Add Cream (Optional): For a richer flavor, stir in heavy cream.

Toppings and Garnish:

• Toasted pumpkin seeds
• Croutons
• Sour cream
• Fresh herbs, such as thyme or rosemary

Variations:

• Spicy Pumpkin Soup: Add a pinch of cayenne pepper or a dash of Sriracha sauce for a kick.
• Apple Pumpkin Soup: Add diced apples for a sweet and tangy twist.
• Roasted Butternut Squash Soup: Substitute butternut squash for pumpkin for a slightly different flavor.

Health Benefits of Pumpkin Soup with Orange:

• Rich in Vitamins and Minerals: Pumpkin is packed with vitamins A, C, and E, as well as potassium and iron. Oranges provide additional vitamin C and antioxidants.
• Supports Digestive Health: The fiber in pumpkin can help regulate digestion and promote a healthy gut microbiome.
• Boosts Immunity: Vitamin C and antioxidants in pumpkin and oranges help strengthen the immune system.

How to Freeze Pumpkin Soup:

• Allow the soup to cool completely.
• Transfer the soup to freezer-safe containers, leaving about 1 inch of headspace.
• Freeze for up to 3 months.
• To reheat, thaw the soup overnight in the refrigerator and then heat it over medium heat until warmed through.

Information You Need to Know

Q: Can I use canned pumpkin instead of fresh pumpkin?
A: Yes, you can use 2 (15-ounce) cans of pumpkin puree instead of fresh pumpkin.
Q: Is it okay to substitute vegetable broth for chicken broth?
A: Yes, vegetable broth can be used as a vegetarian or vegan alternative.
Q: How can I make the soup thicker?
A: To thicken the soup, puree a small portion of the soup and add it back to the pot. Alternatively, you can add a cornstarch slurry (equal parts cornstarch and water) and stir until the soup reaches the desired consistency.
Q: What other vegetables can I add to the soup?
A: You can add diced carrots, celery, or bell peppers for added flavor and nutrients.
Q: How long does pumpkin soup last in the refrigerator?
A: Pumpkin soup can be stored in the refrigerator for up to 3 days.
Q: Can I add cheese to the soup?
A: Yes, you can add grated Parmesan or cheddar cheese to the soup for a cheesy twist.