Pumpkin and orange soup Recipe

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  • Dairy-free
  • Healthy
  • Low-fat
  • Nut-free
  • Vegan
  • Vegetarian

serves:

4 - 6

Skill:

easy

Cost:

cheap

5-a-day:

2

Prep:

15 min

Cooking:

25 min
-30

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

Method

  • 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.

  • 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.

More Recipe Ideas

Top Tip

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.