Pumpkin-Orange Soup

For a tasty snack, place your washed pumpkin seeds on a baking sheet and sprinkle with some seasoned salt. Bake them for 10 to 15 minutes.

Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 1 medium onion, peeled and chopped
  • 2 Tbsp. olive oil
  • 1 small pumpkin (3 lbs.), peeled and cut into large chunks
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground cumin
  • 1⁄4 tsp. curry powder
  • 5 cups vegetable broth
  • 1⁄4 cup orange juice


  • In a soup pot, warm the oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the pumpkin, cinnamon, cumin, and curry powder; cook briefly, stirring, until well mixed.
  • Pour in the broth and the orange juice. Bring to a boil, reduce to heat to medium-low, and simmer for 30 to 40 minutes.
  • Remove from heat and let cool slightly. Using a blender or food processor, purée the mixture. Return it to soup pot to rewarm.