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 10–15 minutes.

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

Serves: 8

Ingredients

  • 1 medium onion, peeled and chopped
  • 2 Tbsp. olive oil
  • 1 small pumpkin (3 lbs.), peeled and cut into large chunks
  • ½ tsp. cinnamon
  • ½ tsp. ground cumin
  • ¼ tsp. curry powder
  • 5 cups vegetable broth
  • ¼ cup orange juice

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 1 medium onion, peeled and chopped
  • 2 Tbsp. olive oil
  • 1 small pumpkin (3 lbs.), peeled and cut into large chunks
  • ½ tsp. cinnamon
  • ½ tsp. ground cumin
  • ¼ tsp. curry powder
  • 5 cups vegetable broth
  • ¼ cup orange juice

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat4g
Saturated Fat1g
Cholesterol0mg
Sodium480mg
Total Carbohydrate14g
Dietary Fiber1g
Sugars7g
Protein2g