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    Where Is My Spoon > Recipes > Soups and Stews

    Pumpkin Orange Soup

    Last modified: Oct 18, 2023 ยท Published by Adina, Oct 18, 2023 ยท 9 Comments

    Jump to Recipe
    pinterest image with title for pumpkin orange soup.

    This creamy pumpkin orange soup topped with feta and thyme is a hearty yet light fall soup. It can also be made with butternut squash.

    orange and pumpkin soup, bread chips and orange wedges on a dark kitchen cloth.

    Our creamy pumpkin orange soup offers pure comfort in a bowl. Ideal for chilly days, it's a delicious taste of autumn.

    This squash orange soup combines the earthy goodness of pumpkins with the zesty freshness of oranges, creating a unique and delightful taste experience. And as a bonus, you have that fantastic marinated feta on top.

    Check out more orange-colored dishes: Sweet Potato Carrot and Ginger Soup, Blood Orange Jam, or Orange Polenta Cake.

    Jump to recipe
    • Recipe ingredients
    • How to make orange pumpkin soup?
    • Expert Tips
    • How to store and reheat?
    • What to serve with it?
    • More pumpkin soups
    • Recipe
    • Pumpkin Orange Soup

    Recipe ingredients

    listed ingredients for making soup with pumpkin, orange, feta and green onion topping.
    • Pumpkin or squash: I use Hokkaido pumpkin (red Kuri squash) or butternut squash. Other sorts of flavorful pumpkin or squash are also fine; ensure it is tasty.
    • Feta: You will need about 3.5 oz/ 100 g of feta cheese. The best sort is feta in brine.
    • Freshly squeezed orange juice. In my case, it was the juice of exactly one large orange.
    • Other ingredients: Thyme (preferably fresh, but dried is fine), onion, green onions, garlic, vegetable broth, and olive oil.

    How to make orange pumpkin soup?

    • Feta: Marinate the feta cubes with the green onion rings and thyme. Leave to marinate until the soup is ready (1).
    feta cubes and green onion rings marinating in a small white bowl.
    • Prepare the pumpkin: 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.
    • Chop the onion and the garlic. Keep them separated as they have different cooking times.
    • Sautรฉ pumpkin and onions on medium-low heat; the onions should be softer but not turn brown. Add garlic and sautรฉ it shortly (2).
    • Simmer: Add broth, orange juice, and two thyme sprigs (3). Bring to a boil and simmer, covered, for about 30 minutes or until pumpkin pieces are soft (4).
    • Blend the soup and adjust the taste with salt and pepper (5).
    • Serve the pumpkin orange soup with marinated feta on top.
    collage of two pictures of sauteing hokkaido pumpkin and adding vegetable broth in a red pot.
    collage of two pictures of cooked and then blended pumpkin soup in a pot.

    Expert Tips

    • Hokkaido is the best sort of pumpkin, as it has the most intense flavor.
    • Balance the sweet and tangy: Adjust the amount of orange juice to your taste. More juice will make the soup tangier, while less will keep it sweeter. Finding the right balance is key.
    • Experiment with spices: Don't hesitate to experiment with spices like nutmeg, cinnamon, or a pinch of cayenne pepper to add a unique twist to your orange pumpkin soup.
    • Blend the soup using an immersion blender; itโ€™s the best for blending soups and other hot liquids.
    • A regular blender works, too, but safety first. Hot soup can be risky; a blender explosion might scald you or wreck the kitchen. Cool it a bit, blend in batches, and keep the blender half full.
      • Cover the blender with a towel, hold it down, and increase speed slowly. Transfer the blended soup to another pot and repeat with the remaining batch.

    How to store and reheat?

    • Refrigerate in an airtight container for 3-4 days.
    • Freeze for three months, defrost in the fridge, and reheat before serving.
    • Warm it on the stove or in the microwave. If it thickens, a dash of broth helps. Stir while reheating.

    What to serve with it?

    • yogurt soda bread on a white board.
      Easy Yogurt Soda Bread
    • golden cast iron cornbread and two cut slices.
      Easy Cornbread in the Cast-Iron Skillet
    • golden and shiny yeast rolls made from scratch.
      Homemade Yeast Rolls from Scratch
    • danish open faced sandwiches or smorrebrod with eggs, herring, salmon and cheese.
      Danish Open-Faced Sandwiches โ€“ Smรธrrebrรธd Recipe
    • Bread: A simple slice always hits the spot. Try my quick spelt bread, perfect solo or with butter. Our overnight rolls, crackers, or crispbread also pair beautifully.
    • Sandwiches are a delightful match.
    • Rice: You can serve the soup over leftover rice should you have any.
    • Salads: To make a complete meal, serve a salad on the side. Couscous salad, roasted buckwheat salad, or bulgur salad are all great!
    orange pumpkin soup with feta topping close up.

    More pumpkin soups

    • Pumpkin and Sweet Potato Soup
    • Creamy Potato and Pumpkin Soup
    • Vegan Roasted Pumpkin Soup
    • Butternut Squash and Roasted Red Pepper Soup
    • Slow Cooker Pumpkin Soup
    • Spicy Pumpkin Ginger 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. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    bowl of pumpkin orange soup topped with marinated feta and green onions.

    Pumpkin Orange Soup

    Creamy and aromatic pumpkin orange soup made with orange juice and topped with marinated feta cubes.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 249kcal
    Author: Adina

    Equipment

    • Large soup pot
    • Immersion blender Note 1
    Prevent your screen from going dark

    Ingredients 

    • 1 small pumpkin about 1.5 lb/ 700 g, Note 2
    • 4 tablespoons olive oil divided
    • 1 medium onion
    • 2 garlic cloves
    • 2 ยฝ cups vegetable broth 600 ml, Note 3
    • ยฝ cup orange juice freshly squeezed, 120 ml Note 4
    • 3.5 oz feta 100 g
    • 5 thyme sprigs divided
    • 2 thin green onions
    • fine sea salt
    • freshly ground black pepper

    Instructions

    • Prepare ingredients: 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.
      Chop the onion and the garlic cloves, but keep them separated.
      1 small pumpkin / 1.5 lbs/ 700 g + 1 medium onion +2 garlic cloves
    • Saute: Heat 2 tablespoons of the oil and cook the pumpkin and onions on medium-low heat for about 4 minutes; the onions should be softer but not turn brown. Add the garlic and continue cooking for another two minutes.
    • Simmer: 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.
      2 ยฝ cups vegetable broth + ยฝ cup orange juice
    • Feta: In the meantime, cut the feta cheese into smallish cubes and the scallions into fine rings. Place both in a 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.
      3.5 oz feta + 5 thyme sprigs + 2 thin green onions
    • Blend the soup: Remove the thyme sprigs and blend the soup. Adjust the taste with salt and pepper. Serve with marinated feta on top.
      fine sea salt + freshly ground black pepper

    Notes

    1. An immersion blender is best for blending soup. A regular blender works, too, but safety first. Hot soup can be risky; a blender explosion might scald you or wreck the kitchen. Cool it a bit, blend in batches, and keep the blender half full. Cover the blender with a towel, hold it down, and increase speed slowly. Transfer the blended soup to another pot and repeat with the remaining batch.
    2. Pumpkin: The 1.5 lbs/ 750 g needed are weighed after peeling and removing the seeds. I use Hokkaido pumpkin or butternut squash most of the time. Another sort of flavorful pumpkin can be used instead.
    3. Consistency of the soup: For a slightly thinner soup, add ยฝ to 1 cup extra vegetable broth.
    4. Orange: ยฝ cup was the juice of 1 large orange.

    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. 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 ๐Ÿ™‚

      Reply
    2. 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! ๐Ÿ™‚

      Reply
      • Adina says

        January 09, 2018 at 5:16 pm

        Happy New Year, Kathy.

        Reply
    3. 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. ๐Ÿ™‚

      Reply
      • Adina says

        December 01, 2015 at 9:14 pm

        I hope you like it, Kate. ๐Ÿ™‚

        Reply
    4. 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
    5. 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... ๐Ÿ™‚

      Reply
    6. 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
    5 from 4 votes (4 ratings without comment)

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