Discover the magic of pumpkin soup with orange: a flavorful and vibrant recipe to warm your soul
What To Know
- In a large pot or Dutch oven over medium heat, sauté onions and garlic in a drizzle of olive oil until softened.
- Add a pinch of cayenne pepper or a dash of Sriracha sauce for a kick.
- To thicken the soup, puree a small portion of the soup and add it back to the pot.
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.