Cream of Pumpkin Soup with Orange

lb of pumpkin, peeled and cut into medium-sized pieces

cups of water

tablespoon of olive oil + 1/4 cup to decorate (optional)

1/8

teaspoon of ground white pepper

cup of chicken bouillon

1/2

onion, cut into 4 pieces

leeks (just the white part), washed and chopped

1/2

orange, peeled and chopped

Roasted pumpkin seeds (optional)

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1

In a large pot over medium-high heat, add the pumpkin, water, olive oil, pepper, bouillon, onion and leek.
2

Let boil and stir well to dissolve the bouillon. Cover and reduce heat. Cook for 15-20 minutes or until the pumpkin is soft. Remove from heat and let cool for 5 minutes.
3

While the pumpkin cooks, remove the skin from the orange because you only need the pulp.
4

Place all the vegetables in a blender with half the cooking liquid and peeled orange. Blend at medium speed until everything is well mixed and smooth. The amount of liquid you use depends on the consistency you want. My family likes it thick, so I only add half the water.
5

Pour the soup into a large bowl or individual plates, and then sprinkle it with a bit of olive oil and a few roasted pumpkin seeds. Serve hot.

To roast the pumpkin seeds all you have to do is sprinkle with a bit of olive oil and bake at 325°F for 10 minutes. Mix and let bake another 5 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

This delicious creamy soup is one of those dishes that remind me of my childhood. My mom prepared it often and we usually ate it with small pieces of hard white cheese. Since this soup is served hot, the cheese softens, making it very savory. After a few years, I added a touch of orange that gives it a special taste. Cream of pumpkin is perfect for cold winter days. Enjoy!