Pumpkin and orange soup

(224 ratings)

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Pumpkin and orange soup
Pumpkin and orange soup
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This amber-coloured, velvety soup is perfect for lunch with your favourite bread, or as a starter with crème fraiche and toasted pumpkin seeds.


  • 375g (13oz) pumpkin, peeled and roughly chopped (you can also use butternut squash)
  • 150g (5oz) carrot, peeled and roughly chopped
  • 300g (11oz) onion, roughly chopped
  • 1.3 litres (2¼ pt) vegetable stock (or chicken stock for non-veggies)
  • 100g red lentils
  • Salt and freshly-ground black pepper
  • Finely-grated rind and juice of 1 large orange

Top tip: Try adding 1tsp of mild curry paste to the vegetables before cooking for a hint of spice.

Use butternut squash when pumpkin is out of season.


  1. Put all the ingredients except the orange in a large saucepan and bring to the boil. Cover and simmer gently on the hob for 20-25 mins or until all the vegetables are very tender.
  2. Leave the soup to cool slightly before pureeing in a blender or food processor. Stir in the grated orange rind and juice and adjust seasoning to taste.

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