This velvety pumpkin soup is a perfect entree or meal especially in the winter months.
Warm, comforting and creamy, it’s little secret is the curry powder which makes the difference.
Pumpkin soup with orange juice (adapted from a recipe of Aglaia Kremezi published in the ‘epsilon gourmet’ magazine some years ago).
- 5 Tbsp butter
- 2 cups onions, chopped
- 1 tsp curry powder
- 1,5 kg pumpkin, peeled, dissuaded, grated
- 3 cups chicken stock
- zest of one orange
- 1 cup of freshly squeezed orange juice
- salt and pepper
- 1 cup whipping cream
- 1/2 cup yoghurt
Melt the butter in a large saucepan over medium heat and add the onions stirring often until soft, for about 5 minutes.
Add the curry powder and stir vigorously 2-3 times.
Add the grated pumpkin and cook stirring for 5 more minutes.
Stir in the chicken stock, bring to a boil, reduce the heat and let simmer for 10 minutes.
Add the zest and the orange juice and let simmer for another 10 minutes.
Puree and season with salt and pepper to taste.
Add the cream and the yoghurt.
Cook, stirring over low heat until warm, but not boiling.