For as long as I can remember, summer has been my favorite time of year. I love the long, warm days. There is something about the sunshine that makes me happy. However, since we moved to Seattle, I cannot get enough of fall. The beautiful colors, the holidays, the cooler weather – it’s all so magical to me. Some of my favorite foods come out in full force in the fall like pumpkins, apples, and Starbucks’ spice latte 😊 I love making my orange vegetable soup, the perfect companion to a chilly fall night.
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Orange Vegetables Soup
Equipment
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 small onion chopped
- 2-3 cups butternut squash or sugar pumpkin cubes
- 2 sweet potatoes roughly chopped
- 2 carrots roughly chopped
- 4-6 cups water or vegetable stock
- 1 tablespoon (10 grams) light brown sugar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg powder
- salt and pepper to taste
- 1/2 cup (120 ml) heavy cream/half and half/coconut milk
Instructions
- in a large saucepan, heat olive oil on medium heat. Once the oil is shimmering, add the chopped onion, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- Add the chopped pumpkin, sweet potatoes, and carrots, and cook for 5 minutes, stirring occasionally.
- Add 4 cups water, sugar, and spices, stir well, put the lid on, and bring to a boil.
- Lower heat and simmer for 20 minutes, until the veggies are very very soft.
- Remove from the heat. Let the soup cool a little bit.
- Using an immersion blender, blend the mixture until smooth. Or let the soup cool completely, then blend in a blender.
- Stir in cream or coconut milk and season to taste if needed.
- If the soup is too thick, add water or cream to thin. Taste and adjust salt and pepper if necessary.
Tips and Tricks:
- Before serving, garnish with roasted pumpkin seeds.
- Before serving, garnish with homemade croutons.
- Use whole milk instead of cream for a lighter soup.
