Pumpkin orange soup 🇳🇦

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  • 1 small pumpkin or butternut squash about 650 g/23 oz weighed after peeling and removing the seeds
  • 4 tablespoons olive oil divided
  • 1 medium onion
  • 2 garlic cloves
  • 1,2 liter/ 5 cups good vegetable broth
  • 120 ml/ ½ cup freshly squeezed orange juice
  • 100 g/ 3.5 oz feta
  • 5 thyme sprigs divided
  • 2 thin scallions/ green onions
  • fine sea salt
  • freshly ground black pepper


If using Hokkaido (red Kuri squash) there is no need to peel it. All other pumpkin or squash sorts need to be peeled. Halve the pumpkin or squash, remove the seeds, and cut the halves into 2 or 3 larger pieces. Use a vegetable peeler to remove the peel. Cut into cubes.
Finely chop the onion and the garlic cloves, keep them separated.
Heat 2 tablespoons of the oil and cook the pumpkin and onions for about 4 minutes. Add the garlic and continue cooking for another minute or two. Add vegetable broth, freshly squeezed orange juice, and 2 of the thyme sprigs.
Bring to a boil, cover, and cook on low heat for about 30 minutes or until pumpkin or squash cubes are soft.
In the meantime, cut the feta cheese into small cubes and the scallions into fine rings. Place both in a small bowl and add the remaining olive oil and the finely chopped leaves of the remaining thyme. Mix very carefully and add some pepper. Leave to marinate until the soup is ready.
Remove the thyme sprigs from the soup and blend the soup. Adjust the taste with salt and pepper. Serve with marinated feta on top.

Pumpkin orange soup 🇳🇦

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