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    Where Is My Spoon > Soup

    Published: Oct 16, 2020 · Modified: Sep 15, 2022 by Adina · 9 Comments

    Pumpkin Orange Soup (with Feta Topping)

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    pumpkin orange soup in the green bowl with thyme and feta

    Creamy pumpkin orange soup topped with feta and thyme, this is the perfect hearty yet light autumn soup. It can also be made with butternut squash.

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    Butternut Squash and Orange Soup With Feta Topping

    There is nothing like a hot pumpkin orange soup to really put you in the mood for embracing the cold days and the long evenings.

    One of autumn/winter's serious charms is the pumpkins or squashes. You can buy them most of the time nowadays, but I actually never do buy them except during the autumn and winter months. This way, they remain special to me; they are not just something to eat; they manage to create an entire atmosphere.

    And soup remains the best thing you could do to a pumpkin or butternut squash. I love everything else as well: casseroles, pasta, sauces, salads, etc; everything made with pumpkin or squash tastes awesome to me, but soup is the best. The simplicity of it, the creaminess, the amazing taste, the coziness, all these and many other things work together to create a perfect dish.

    Butternut Squash and Orange Soup With Feta Topping

    Table of contents

    • What do you need?
    • How to make?
    • How to serve?
    • More pumpkin soups

    What do you need?

    I've been making and loving my usual Hokkaido Ginger Soup for years now, but last week I decided to try a new version. The procedure is, of course, similar, but the spices differ, and that makes the soup different.

    Topping:

    • The main reason to try this new butternut or pumpkin orange soup was the topping: feta cheese marinated with herbs and olive oil. Love, love, love!
    • I am a big fan of really good feta cheese, I love its saltiness and creaminess and how it makes just about any dish better, so this was a must-try for me. I hope you try it too; I am sure you would like it.
    • You will need a little good-quality feta cheese, 100 g/ 3.5 oz should be enough, but I often make the double amount; I just love it!
    • Leftovers keep well in the fridge for several days, and they can be used to top other soups, or they can be eaten with some bread and veggies.

    Pumpkin or squash:

    • I make this soup either with Hokkaido pumpkin (also known as red Kuri squash) or with butternut squash.
    • Other sorts of flavorful pumpkin or squash are fine as well; just make sure it is a tasty kind.

    Other ingredients: freshly squeezed orange juice, thyme (preferably fresh, but dried is fine as well), onion, green onions, garlic, vegetable broth, and olive oil.

    How to make?

    Soup:

    • If using Hokkaido, there is no need to peel it. Anything else needs to be peeled.
    • Halve, remove the seeds and peel the pumpkin or squash.
    • Cook the onions and squash cubes. Add garlic and sautee shortly.
    • Add broth, orange juice, and thyme. Simmer for 30 minutes or until tender.
    • Blend, adjust the taste, and serve with the feta on top.

    Feta topping:

    • Make while the soup is cooking. It can also be made in advance; it keeps well in the fridge for a few days.
    • Cube the feta, and mix with thyme, black pepper, and olive oil. Leave to marinate shortly.

    How to serve?

    • The pumpkin orange soup can be served immediately, or it can be reheated.
    • Leftovers (without the feta topping) can be frozen for up to three months.
    • Serve with crispbread, crusty or flaxseed bread, and some bread spread, if desired. You could try the Tofu Spread, Spicy Avocado Spread, or Vegan Artichoke Spinach Spread.
    • Or you could make these delicious Stuffed Bread Rolls.
    Butternut Squash and Orange Soup With Feta Topping

    More pumpkin soups

    • Pumpkin and Sweet Potato Soup
    • Vegan Roasted Pumpkin Soup
    • Easy Slow Cooker Pumpkin Soup
    • Butternut Squash and Roasted Red Pepper Soup

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    butternut orange soup with feta topping in a green bowl

    Pumpkin Orange Soup (with Feta Topping)

    Creamy pumpkin orange soup topped with feta and thyme, this is the perfect hearty yet light autumn soup. It can also be made with butternut squash.
    5 from 2 votes
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    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 249kcal
    Author: Adina
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    Ingredients 

    • 1 small pumpkin or butternut squash about 650 g/23 oz weighed after peeling and removing the seeds
    • 4 tablespoons olive oil divided
    • 1 medium onion
    • 2 garlic cloves
    • 1,2 liter/ 5 cups good vegetable broth
    • 120 ml/ ½ cup freshly squeezed orange juice
    • 100 g/ 3.5 oz feta
    • 5 thyme sprigs divided
    • 2 thin scallions/ green onions
    • fine sea salt
    • freshly ground black pepper

    Instructions

    • If using Hokkaido (red Kuri squash) there is no need to peel it. All other pumpkin or squash sorts need to be peeled. Halve the pumpkin or squash, remove the seeds, and cut the halves into 2 or 3 larger pieces. Use a vegetable peeler to remove the peel. Cut into cubes.
    • Finely chop the onion and the garlic cloves, keep them separated.
    • Heat 2 tablespoons of the oil and cook the pumpkin and onions for about 4 minutes. Add the garlic and continue cooking for another minute or two. Add vegetable broth, freshly squeezed orange juice, and 2 of the thyme sprigs.
    • Bring to a boil, cover, and cook on low heat for about 30 minutes or until pumpkin or squash cubes are soft.
    • In the meantime, cut the feta cheese into small cubes and the scallions into fine rings. Place both in a small bowl and add the remaining olive oil and the finely chopped leaves of the remaining thyme. Mix very carefully and add some pepper. Leave to marinate until the soup is ready.
    • Remove the thyme sprigs from the soup and blend the soup. Adjust the taste with salt and pepper. Serve with marinated feta on top.

    Notes

    I use Hokkaido pumpkin or butternut squash most of the time. Another sort of flavorful pumpkin can be used instead.

    Nutrition

    Serving: 1/4 of the soup | Calories: 249kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 763mg | Fiber: 3g | Sugar: 8g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Chris Scheuer says

      November 09, 2015 at 8:53 am

      This is such a gorgeous color. I do am a huge fan of butternut soup and I love that there are so many flavor pallets it can take on. This version sounds fantastic!

      Reply
    2. Adina says

      November 09, 2015 at 9:08 am

      Thank you, Chris. Judging by the early hour, I take it you are still in London. I envy you so... 🙂

      Reply
    3. Serena Louise says

      November 19, 2015 at 3:48 pm

      Actally I do not like cooking, but thanks to your great recipes Adina, the passion has packed me! Of course my family is very happy about that.Thank you so much

      Reply
      • Adina says

        November 19, 2015 at 4:29 pm

        Thank you, Serena. I am happy to hear this.

        Reply
    4. Kate says

      December 01, 2015 at 8:11 pm

      This is gorgeous! I still have a few butternut squash from the garden, I think I'll try this with those. 🙂

      Reply
      • Adina says

        December 01, 2015 at 9:14 pm

        I hope you like it, Kate. 🙂

        Reply
    5. Kathy @ Beyond the Chicken Coop says

      January 04, 2018 at 3:49 pm

      This soup looks lovely. I'm eating a lot of soups right now trying to stay warm! Happy New Year! 🙂

      Reply
      • Adina says

        January 09, 2018 at 5:16 pm

        Happy New Year, Kathy.

        Reply
    6. Evi @ greenevi says

      January 04, 2018 at 6:25 pm

      Butternut squash and orange is such a great combo! I love the color of this soup 🙂

      Reply

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