Pumpkin, orange and apple soup with roast chestnuts
My children categorize my soups into three food groups. Green soups are yucky, red ones riské, and orange ones yummy. This recipe is, you guessed it, the orange soup awarded the top rating. In this really delightful composition, the sweet pumpkin taste is joyfully rounded with fruity notes, brown sugar and curry. A bountiful of goodness Adèle and Jules happily and noisily slurp until the last drop.

Pumpkin, orange and apple soup with roast chestnuts

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Recipe by: Anne-Laure at Tasty Diaries
Busy:15 min, Total prep time: 35 min
Serves: 6-8 
Heat the butter and oil in a pot or large pan with tall sides.

Add the onion and sauté over gentle heat, stirring occasionally, until translucent (4-5 min).

Add the pumpkin, apple and sugar, mix and cook for 2 to 3 minutes, until the sugar melts.

Add the curry, orange zest, and 3/4 of the chicken stock. Bring to the boil, cover and simmer for about 15 minutes or until pumpkin is tender.

Purée the soup until smooth and add some of the orange juice to taste (my children have a fine balance here, the soup must be orangy but not too much, so I keep the juice to adjust at the end) and the remaining stock until you reach the desired consistency. Stir the cream in if using (I usually don’t).

Serve topped with crumbed roasted chestnuts or roasted pumpkin seeds, and feta or parmesan cheese.

Heat the butter and oil in a pot or large pan with tall sides.

Add the onion and sauté over gentle heat, stirring occasionally, until translucent (4-5 min).

Add the pumpkin, apple and sugar, mix and cook for 2 to 3 minutes, until the sugar melts.

Add the curry, orange zest, and 3/4 of the chicken stock. Bring to the boil, cover and simmer for about 15 minutes or until pumpkin is tender.

Purée the soup until smooth and add some of the orange juice to taste (my children have a fine balance here, the soup must be orangy but not too much, so I keep the juice to adjust at the end) and the remaining stock until you reach the desired consistency. Stir the cream in if using (I usually don’t).

Serve topped with crumbed roasted chestnuts or roasted pumpkin seeds, and feta or parmesan cheese.

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Rating: 4.8/5 (4 votes cast)
Pumpkin, orange and apple soup with roast chestnuts, 4.8 out of 5 based on 4 ratings
This soup freezes very well, which is why I always make it in large quantities. If you like to add cream to the soup, freeze it beforehand and it will last longer (the soup only keeps 6 to 8 weeks top with the cream in). Works also very well with butternut squash.
Ingredients

2 tablespoons olive oil
1 knob of butter
1 large yellow onion, peel, halves and sliced
1.5 kg pumpkin, peeled, deseeded and cubed
3 tablespoons brown sugar
1 teaspoon medium curry powder
1 orange, zest and juice
1 apple, cored and quartered (keep the skin on)
15 cl cream, optional
Salt and pepper
Roasted chestnuts
Feta or parmesan cheese

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