No votes yet
Active time
1 hour
5 Servings

1 pound pumpkin

2 tablespoons olive oil

1 clove of garlic, finely chopped

1 large onion, diced

Pinch of grated nutmeg

½ teaspoon ground cinnamon

1 bay leaf

3 ¾ cup low-sodium vegetable stock

1 cup fresh orange juice

1 teaspoon loosely packed brown sugar

Salt and pepper

2 tablespoon toasted pumpkin seeds

2 tablespoons pumpkin seed oil


  1. Peel and de-seed the pumpkin. Cut the pumpkin into cubes and set aside.
  2. In a large pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 5 minutes until softened.
  3. Add the diced pumpkin, nutmeg, cinnamon and bay leaf.
  4. Cover and cook for 5 minutes, or until tender.
  5. Pour in the vegetable stock and orange juice and add the brown sugar.
  6. Simmer for 20 minutes, stirring occasionally.
  7. Remove from heat and discard the bay leaf.
  8. Using a blender, puree half the mixture.
  9. Return the mixture to the pan with the remaining chunky soup.
  10. Season to taste with salt and pepper.
  11. Sprinkle with toasted pumpkin seeds and drizzle pumpkin seed oil.
  12. Serve with warm, crusty bread.

Recipe courtesy of International Collection; photo Fotolia.

Review this Recipe