Orange Pumpkin Soup
A vibrant, creamy pumpkin soup infused with orange and coriander, perfect for cozy gatherings or healthy lunches, offering bright flavors and comforting warmth.
Ingredients
Instructions
- In a 3 to 4-quart pan, stir oil, chopped onion, coriander, and 1/4 cup water over high heat until liquid evaporates and onion is very limp, about 5 to 7 minutes.
- Add pumpkin, chicken broth, orange juice, and white wine.
- Stir to blend; bring to a boil; reduce heat to low, cover, and simmer for 20 minutes.
- Cut cream cheese into 1/2-inch chunks and whirl in blender or processor with about 1 cup of soup until smooth.
- Return the blended mixture to the soup in the pan and stir well.
- Serve hot or chilled, garnished with chives or thinly sliced green onions.
Tips & Substitutions
For a creamier texture, blend more of the soup with the cream cheese. If you want to add some heat, consider incorporating a pinch of cayenne pepper. You can substitute the chicken broth with vegetable broth for a vegetarian version. Fresh herbs like thyme or rosemary can enhance the flavor, reminiscent of dishes like Franny'S Clam Chowder.
Serving Suggestions
Serve this orange pumpkin soup hot, garnished with chives or green onions for a fresh touch. It pairs beautifully with crusty bread or a light salad. For a heartier meal, consider serving it alongside a protein like grilled chicken or a slice of Spinach Artichoke Chicken Pasta for a delightful contrast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covering it loosely to prevent splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Pumpkin Soup contains roughly 122 calories, with 5g protein, 18g carbohydrates, and 4g fat. It is an excellent source of vitamin A (110% of the Daily Value), vitamin C (55% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Start by peeling, cubing, and roasting the pumpkin until tender. Then, puree it and substitute it for the canned pumpkin. Keep in mind that fresh pumpkin may need additional seasoning to match the flavor of the canned variety.
How can I make this soup vegan?
To make this soup vegan, substitute the chicken broth with vegetable broth and replace the cream cheese with a vegan cream cheese alternative or blended silken tofu for creaminess. You can also omit the wine or use a vegan wine option.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more chicken or vegetable broth until you reach your desired consistency. Stir well and allow it to heat through. Adjust the seasonings as needed after adding more liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).