This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin.

Orange Pumpkin Soup

Serving Size: 4


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 cups cubed pumpkin (med. hokkaido or red kuri)
  • 2 cups vegetable broth
  • 1 bay leave
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • pinch sugar
  • pinch red pepper flakes
  • 1 orange, zest and juice
  • Salt and freshly ground black pepper
  • coconut milk (optional)


  1. Using a large soup pot, saute the chopped onion in the olive oil.
  2. When it begins to become transparent, add the chopped pumpkin, garlic, coriander, cardamom and orange zest.
  3. Mix well, and cook for about 2 minutes.
  4. Add the vegetable broth, red pepper flakes and bay leaf.
  5. Cook with a lid on until the pumpkin becomes soft.
  6. Puree and add the orange juice to make the consistency you prefer.
  7. Season to taste with a pinch of sugar salt and pepper and possibly additional cardamom.


If you prefer a creamier consistency, you can add coconut milk, however, we found the soup to be perfect at this point. Optionally serve garnished with a few red peppers and coriander leaves.
Inspired by