Search

Pumpkin and orange soup

(229 ratings)
Print
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.

Ingredients

  • 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.

Method

  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.

www.thinkvegetables.co.uk

Your rating

Average rating

  • 3
(229 ratings)

Your comments

tracey curtis

look 4ward to cooking these soups normally roste pupkin with onions carrots garlic and herbs in garlic olive oil

comments powered by Disqus

FREE Newsletter