Orange Pumpkin Soup
Pumpkin soup is a classic creamy comfort, and we’ve added a few extras for goodness’ sake, including sweet carrots and tangy orange, along with ginger and a kiss of spice. Top it with a swirl of browned butter with maple and lemon, and a sprinkling of roasted pumpkin seeds, and a simple classic becomes a gourmet meal.
Ingredients
Pumpkin Seeds
- 1 tablespoon neutral oil
- 1/2 cup pumpkin seeds
- 1 tablespoon maple syrup
- 1/2 tablespoon brown sugar
- 1/4 teaspoon Cayenne pepper
Soup
- 3 tablespoons olive oil
- 4 shallots thinly sliced
- 1 1/2 inches ginger grated
- 2 cloves garlic minced
- 1 pound pumpkin cut into small cubes
- 2 carrots peeled & thinly sliced
- 4 cups vegetable stock
- 1 orange zest & juice
- 1 teaspoon ground coriander
- Salt to taste
- White pepper to taste
Maple Butter Topping
- 4 tablespoons butter
- 1 teaspoon maple syrup
- 1/2 lemon juice only
- Salt to taste
Instructions
Pumpkin Seeds
- Preheat the oven to 350 °F, and line a baking sheet with parchment paper.
- Add the oil, maple syrup, sugar and Cayenne pepper to a small bowl and stir together.
- Add the pumpkin seeds, and stir to coat.
- Spread the pumpkin seeds on the baking sheet in a single layer, and bake for 15 minutes, using a spatula to turn them over a few times.
Soup
- Heat the oil in a large pot. Add the shallots, and cook for about 3 minutes, until they begin to soften.
- Add the ginger and garlic, and continue to cook for another 3 to 5 minutes.
- Add the orange zest and coriander, stirring as you cook for another minute.
- Add the pumpkin, carrots, vegetable stock and orange juice, and bring to a boil.
- Cover and simmer for about 25 minutes, until the vegetables are softened.
- Use a blender to purée, and season with salt and white pepper to taste.
Maple Butter Topping
- Heat the 4 tablespoons of butter in a skillet until it foams. Swirl and cook at a medium heat until the foam disappears, and the butter browns without burning. It should take a minute or so.
- Stir in the maple syrup.
- Squeeze the juice from the half lemon into the butter, and add a pinch of salt to taste.
- Stir together, and spoon onto the top of each bowl of soup.
- Serve with a swirl of maple lemon butter and a sprinkle of pumpkin seeds on each bowl.
Tried this recipe?Let us know how it was!
