Pumpkin and Orange Soup

by Edward Daniel

Pumpkin and Orange Soup came about purely because I was out with my flatmate, Rin and we stumbled upon this quaint grocery shop in Shoreditch. Laden with pumpkins and oranges I decided to make a purchase. I thought I might some tarragon to add some flavour and freshness. Back home I dished up some soup for us and it was lush.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg pumpkin
  • 1tbs coconut oil, odourless
  • 1 onion,
  • 2tbs olive oil
  • 2 cloves of garlic
  • 750ml filtered water
  • ½ orange, juice
  • Salt and pepper to season
  • Garnish
  • Few sprigs of tarragon
  • Sprouted beans (optional)


  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Place the pumpkin in an ovenproof dish and baste on the coconut oil.
  3. Bake the pumpkin in the oven for about 40 minutes. Remove from the oven and set aside.
  4. Once the pumpkin has cooled, peel off the skin and remove the seeds.
  5. In a large saucepan, sauté the onion and garlic in the olive oil for a couple of minutes until the onion turns translucent. Add the pumpkin and water. Bring to the boil.  Remove from heat and set to one side for a few minutes.
  6. Place the broth into a blender in batches and whizz till a fine consistency. Return to the saucepan.
  7. Squeeze juice of half an orange and season with salt and pepper.
  8. Garnish with tarragon and sprouted beans.
  9. Serve with bread.


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