This pumpkin soup is anything but ordinary. The combination of soft pumpkin, warm curry, and fresh orange gives it a surprising and refined flavor. It’s perfect as a starter for a festive lunch or dinner, but also special enough to serve when you’re having guests over for no particular reason.

The sweetness of the pumpkin and the brightness of the orange complement each other beautifully, while the curry adds a subtle warmth. The result is a soup that’s both elegant and heartwarming.

If you’re a pumpkin lover, you might also enjoy my pumpkin risotto or the tagine with pumpkin, chicken, and white cabbage.

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Making Your Own Vegetable Broth

A good broth truly makes a difference in this soup, and it’s easy to prepare.

1. Add the vegetables you have on hand (such as onion, carrot, celery, and leek) to a pot of water.
2. Add a bay leaf, a few sprigs of thyme, and some peppercorns.
3. Let it simmer gently for 30–45 minutes. Strain the broth and use it right away in your soup.

A homemade broth gives your soup a full, natural flavor. You can also make it ahead of time and freeze it for later.

If you’re short on time, you can dissolve a bouillon cube in hot water instead — quick and convenient for busy days.

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Ingredients (for about 2.5 liters / 10 ½ cups of soup)

Serves 4 as a lunch or 6–8 as a starter

• 3 onions
• 750 g pumpkin (about 1 lb 10 oz)
• 250 g carrots (about 9 oz)
• A splash of olive oil
• 1 ½ teaspoons curry powder
• 1 liter vegetable broth (about 4 cups)
• Juice of 2 oranges (about ½ cup)
• Salt and pepper, to taste

Tip: If you’ve already canned pumpkin cubes, the soup will be ready even faster. And if you have leftover pumpkin after making this soup, you can easily can it for later use — nothing goes to waste.

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Safely Peeling a Pumpkin

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Preparation

Prepare the vegetables
Peel and chop the onions and carrots, then gently sauté them in olive oil until soft. Peel the pumpkin and cut it into cubes.

Cook the pumpkin with curry
Add the pumpkin cubes and curry powder to the pot and let them cook for about 15 minutes. This helps the flavors develop fully.

Simmer the soup
Pour in the vegetable broth and let the soup simmer gently for another 15 minutes, until the pumpkin is completely tender.

Blend and finish
Blend the soup with an immersion blender or regular blender until smooth. Add the orange juice and season to taste with salt and pepper.

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Variations

• Turmeric adds a warm, aromatic flavor that pairs beautifully with pumpkin.
• A splash of coconut cream gives the soup a silky, creamy texture — perfect with pumpkin and curry.
• Toasted pumpkin seeds make a lovely crunchy topping.
• A finely chopped chili pepper adds a spicy kick for those who like a bit of heat.

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Festive Serving

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