Warming Pumpkin and Orange Soup

Matte Black Bowls
by Matte Black Bowls
4-6 Bowls
1 hr

You cant let the autumn season go past without at least one big batch of pumpkin soup! It has been my main way of celebrating Halloween this year. This is a little bit of a twist by adding orange, but the flavours work really well together.

My top tip is to never throw the pumpkin seeds away – wash them and lay them out on a baking tray, sprinkle over with some paprika and salt, then roast for about 20 minutes until golden. They can be put in a jar and added to salads or snacked on – or sprinkled over this soup recipe.

Serve with crusty bread for scraping out the remains of the bowl.

Warming Pumpkin and Orange Soup
Recipe details
  • 4-6  Bowls
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • ·   2 Tbsp Oil
  • ·      1 onion, sliced
  • ·       1.5kg/3 lb pumpkin 
  • ·       2 cloves garlic, crushed
  • ·       750ml/ 3 CUP vegetable stock 
  • ·       zest of 1 orange,
  • ·       juice 1/2 orange
  • ·       sea salt and freshly ground black pepper
  • ·       Greek yoghurt
  • ·       2 Tbsp pumpkin seeds 

Cut the pumpkin in half and scoop out the seeds. Dice the pumpkin into medium cubes.
Heat the oil in a large, heavy-based saucepan. Over medium heat, cook the onion gently for 5 minutes, until softened but not browned.
Add the pumpkin and garlic to the pan and cook for two minutes, before adding the stock and orange zest. Season to test. 
Bring to the boil and then reduce the heat and simmer for 30-40 minuets until soft. 
Remove from the heat and blend until smooth with a hand blender. Stir through the orange juice and some extra water if too thick – ad a little more salt if needed. 
Spoon out into bowls, drizzle over the yoghurt and scatter over with some pumpkin seeds