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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.
Print Recipe
Course Appetizers, Main Course, Main Dish, Soup
Cuisine American, Asian

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.
Keyword holidays, Oranges
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