Pumpkin Orange Soup
Creamy and aromatic pumpkin orange soup made with orange juice and topped with marinated feta cubes.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Calories: 249kcal
- 1 small pumpkin about 1.5 lb/ 700 g, Note 2
- 4 tablespoons olive oil divided
- 1 medium onion
- 2 garlic cloves
- 2 ½ cups vegetable broth 600 ml, Note 3
- ½ 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
- 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.
- 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.
- Consistency of the soup: For a slightly thinner soup, add ½ to 1 cup extra vegetable broth.
- Orange: ½ cup was the juice of 1 large orange.
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