Festive and perfectly spiced this Orange Pumpkin Soup recipe will have you begging for more. Simple to prepare and spectacular to serve.
(Serves 6 to 8)
4 cups pure pumpkin puree (Note: This is not pumpkin pie filling.)
2 tablespoons olive oil
2½ teaspoons salt
½ teaspoon freshly ground black pepper
4 sprigs fresh thyme or ½ teaspoon dried
2 medium yellow onions, peeled and halved
3 medium carrots, peeled and halved lengthwise
2 medium shallots, peeled and halved
½ medium orange
3 bay leaves
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ cup dry white wine
6 cups chicken stock
½ cup fresh orange juice
¼ cup plus 1 tablespoon dark brown sugar
1 tablespoon plus 1 teaspoon balsamic vinegar
¼ cup heavy cream
Heat oven to 375°
Toss onions, carrots, shallots, orange and bay leaves with 2 tablespoons olive oil, 1/2 teaspoon salt, ¼ teaspoon black pepper and place on a roasting pan. Sprinkle with thyme sprigs and bay leaves. Roast until the vegetables are well browned, about 1 hour, stirring occasionally. Remove the orange if it begins to brown before the other vegetables.
Remove the pan from the oven and let sit until the vegetables are cool enough to handle, discarding the thyme and bay leaves. Place roasting pan over two burners over medium heat. Add wine and 1 ½ teaspoons salt, cloves, and allspice and deglaze.
Add 2 cups stock, pumpkin puree, blend, and bring to a simmer. Cook for 20 minutes.
Remove the orange and discard. Puree soup in blender until very smooth. Strain the soup through a sieve into a medium soup pot. Add remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with cream and freshly ground pepper.