Pumpkin soup is a classic of autumn cooking, but how about giving it an interesting twist? This pumpkin and orange soup is a delicious and healthy way to enjoy this delightful flavor combination.
This remarkable soup brings together the following key ingredients: tender cubes of cooked pumpkin, pure, unsweetened orange juice, concentrated chicken broth, onion, garlic, and the essential sautéing oil. It’s a harmonious blend of flavors and textures.
Why you should try Pumpkin and Orange Soup
1. Weight Watchers -Friendly and Filling: Pumpkin is low in carbohydrates, but high in fiber, so it’s also incredibly satiating. With a Weight Watchers point value of 1, this soup is a valuable addition to your health-conscious menu.
2. Effortless Preparation: The beauty of this soup is its simplicity. It can be prepared in a matter of minutes, making it an ideal choice for quick, flavorful meals.
3. Elegance and Sophistication: Whether you’re hosting a special dinner or enjoying a casual meal, this soup adds an elegant touch to your table. It’s a culinary masterpiece that’s sure to impress your guests.
4. A Refreshing Departure: This soup offers a delightful departure from the typical pumpkin soup.
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4
Servings size: 320 g.
Ingredients
- 3 cups (750 g.) cooked pumpkin, cut into cubes
- 1 cup (240 ml.) chicken broth
- ½ cup (120 ml.) orange juice
- 1 teaspoon (5 ml.) olive oil
- ½ cup (70 g.) chopped white onion
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions for making Pumpkin and Orange Soup
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Immediately, add the pumpkin cubes and sauté them for 5 more minutes.
- Add the chicken broth, and orange juice and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the pumpkin is tender.
- Puree the soup in a blender or food processor until smooth. Season with salt and pepper to taste.
Variations and substitutions
In my personal take on this recipe, I like to replace the orange juice with freshly squeezed mandarin juice. Simply halve some fresh mandarins and use a citrus squeezer to extract the juice. The result is a slightly different but equally delightful flavor.
Tips and Tricks Section for making Pumpkin and Orange Soup
1. Embrace Pumpkin Season: Take advantage of pumpkin season by purchasing fresh pumpkins, washing and chopping them into sizeable pieces, and roasting them. Once the skin is tender, peel the pumpkins and freeze the cubes in airtight bags for future soup preparations.
2. Enhance Flavor through Sautéing: After sautéing the onion, consider giving the pumpkin a quick sauté as well. Allowing it to toast slightly adds a pleasant depth of flavor to the soup.
3. Garnish with Citrus: To highlight the flavors and elevate the visual appeal of the soup, serve it with orange segments. This not only enhances the taste but also adds a touch of sophistication to the presentation.
4. Optional Parmesan Topping: While the soup is delectable on its own, you can experiment by sprinkling a bit of Parmesan cheese on top for added flavor depth. Keep in mind that this combination may not suit every palate.
Related Recipes
Pumpkin and Orange Soup
Ingredients
- 3 cups 750 g. cooked pumpkin, cut into cubes
- 1 cup 240 ml. chicken broth
- ½ cup 120 ml. orange juice
- 1 teaspoon 5 ml. olive oil
- ½ cup 70 g. chopped white onion
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Immediately, add the pumpkin cubes and sauté them for 5 more minutes.
- Add the chicken broth, and orange juice and bring to a boil.
- Reduce heat to low and simmer for 15 minutes, or until the pumpkin is tender.
- Puree the soup in a blender or food processor until smooth. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
