Pumpkin and Orange Soup

by Edward Daniel
Roasted pumpkin with citrus orange, onion and garlic infused with licoricey tarragon; vegan Pumpkin and Orange Soup recipe, paleo too. Edward Daniel ©.

Roasted pumpkin with citrus orange, onion and garlic infused with licoricey tarragon; Pumpkin and Orange Soup.

Moisten your lips and dive into something smooth.

This dish will topple any belief that vegan food can’t be super nourishing.

Make this:

  • When its f**king freezing outside and you need a nourishing creamy broth to warm you up
  • When you’ve had a hard day at work and need a lift me up wholesome soup
  • When time is of the essence and you have a starter to quickly rustle up for your dinner party

Pumpkin and Orange Soup was inspired when stumbling upon a quaint grocery shop in Shoreditch with my housemate, Rin.  Laden with pumpkins and oranges and tarragon, I made my purchase.  Back home, I dished up some soup for us and it was lush.

Pumpkin and Orange Soup is vegan and paleo.

What equipment to use 

For this recipe, I suggest:

Oven

Stove

High-speed blender

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Roasted pumpkin with citrus orange, onion and garlic infused with licoricey tarragon; vegan Pumpkin and Orange Soup recipe, paleo too. Edward Daniel ©.

Pumpkin and Orange Soup

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

Ingredients

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

Instructions

  1. Preheat oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Place the pumpkin in an ovenproof dish and baste with coconut oil.
  3. Bake the pumpkin in the oven for about 40 minutes. Remove from the oven and set aside to cool.
  4. Once cooled 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. Pour in the water.  Add in the pumpkin puree and orange flesh.
  6. Place the broth in a high-speed blender in batches and whizz till a fine consistency. Transfer to another saucepan.
  7. Bring to the boil. Season to taste.
  8. Garnish with tarragon and sprouted beans.
  9. Serve warm.

 

 

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2 comments

David 21 December 2022 - 02:39

Can this be freezed?

Reply
Edward Daniel 25 December 2022 - 16:31

Yes, it is possible to freeze this dish.

Hope that the helps, David.

Edward

Reply

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