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Source: Pixabay: RitaE

Pumpkin soup with orange juice

This autumn recipe for pumpkin soup with orange juice is one of my absolute favorites. Every fall I spend more time making this pumpkin soup. The sweet taste of pumpkin combined with the tangy freshness of orange juice is a real treat.

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Ingredients

number of servings
4
  • 800 g Hokkaido pumpkin Added to
  • 2 carrots Added to
  • 1 onion Added to
  • 1 Garlic clove Added to
  • 4 Tablespoon olive oil Added to
  • 500 ml vegetable stock cube Added to
  • 200 ml orange juice Added to
  • salt and pepper Added to
  • 1 Teaspoon turmeric Added to
  • 1 teaspoon ginger powder Added to
  • 200 ml cream Added to

Nutritional values and price

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Directions

50 min.
1. Step

Wash the Hokkaido pumpkin thoroughly, scoop out the core and cut the pumpkin into small cubes.

2. Step

Peel and dice the carrots, onion and garlic.

3. Step

Heat the olive oil in a large pan and sauté the onions for a few minutes. Then add the garlic and continue to fry. Now add the diced pumpkin and carrots and fry the mixture over a medium heat for about 5-7 minutes. Stir frequently so that nothing burns.

4. Step

Pour in the vegetable stock and orange juice and bring the mixture to the boil.

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5. Step

My tip: The pot should be half covered to reduce the liquid a little.

6. Step

Then season the soup with salt, pepper, turmeric and ginger powder. Simmer the soup for 20-25 minutes until the pumpkin is soft. Then remove the soup from the heat and puree finely with a hand blender.

7. Step

Add the cream and serve the pumpkin soup with orange juice immediately.

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Recipe author image Martina_Grechova

Pumpkin soup with orange juice

This autumn recipe for pumpkin soup with orange juice is one of my absolute favorites. Every fall I spend more time making this pumpkin soup. The sweet taste of pumpkin combined with the tangy freshness of orange juice is a real treat.

50
Minutes
4
Number of servings
Directions
1. Step

Wash the Hokkaido pumpkin thoroughly, scoop out the core and cut the pumpkin into small cubes.

2. Step

Peel and dice the carrots, onion and garlic.

3. Step

Heat the olive oil in a large pan and sauté the onions for a few minutes. Then add the garlic and continue to fry. Now add the diced pumpkin and carrots and fry the mixture over a medium heat for about 5-7 minutes. Stir frequently so that nothing burns.

4. Step

Pour in the vegetable stock and orange juice and bring the mixture to the boil.

5. Step

My tip: The pot should be half covered to reduce the liquid a little.

6. Step

Then season the soup with salt, pepper, turmeric and ginger powder. Simmer the soup for 20-25 minutes until the pumpkin is soft. Then remove the soup from the heat and puree finely with a hand blender.

7. Step

Add the cream and serve the pumpkin soup with orange juice immediately.

Ingredients
800 g
Hokkaido pumpkin
2
carrots
1
onion
1
Garlic clove
4 Tablespoon
olive oil
500 ml
vegetable stock cube
200 ml
orange juice
salt and pepper
1 Teaspoon
turmeric
1 teaspoon
ginger powder
200 ml
cream