Orange Thyme Pumpkin Soup Recipes
ORANGE, THYME, & PUMPKIN SOUP
Make and share this Orange, Thyme, & Pumpkin Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan.
- Add the onions to the pan and saute for 3-4 minutes, or until softened.
- Add the garlic and pumpkin and cook for 2 minutes, stirring well.
- Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan.
- Simmer, covered, for 20 minutes, or until the pumpkin is tender.
- Place the mixture in a food processor and blend until smooth.
- Season to taste with salt and pepper.
- Return the soup to the saucepan and add the milk.
- Reheat the soup for 3-4 minutes, or until it is piping hot, but not boiling.
- Sprinkle with the remaining fresh thyme just before serving.
- Serve with lots of fresh crusty bread.
Nutrition Facts : Calories 181.2, Fat 8.6, SaturatedFat 2, Cholesterol 5.7, Sodium 24.3, Carbohydrate 25.4, Fiber 2.9, Sugar 8.2, Protein 4.4
SPICED HARVEST PUMPKIN SOUP
Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.
Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
PUMPKIN AND ORANGE SOUP
Make and share this Pumpkin and Orange Soup recipe from Food.com.
Provided by Doreen Randal
Categories Free Of...
Yield 1 batch
Number Of Ingredients 9
Steps:
- Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar.
- Simmer 20-25 minutes until cooked.
- Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
- Freezes well
Nutrition Facts : Calories 1121.5, Fat 36.3, SaturatedFat 17.2, Cholesterol 89.4, Sodium 1873.7, Carbohydrate 168.2, Fiber 9.6, Sugar 81.2, Protein 44.1
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