Pumpkin and Orange Soup Recipe

Set a pot over medium heat. Melt the butter, add the chopped onion, and cook for 4–5 minutes until soft; don’t let it brown too much.

Add the cubed pumpkin and stir for 2–3 minutes. Pour in the hot water/stock, bring to a gentle simmer, then reduce the heat and cook 15–20 minutes until the pumpkin is very tender.

Take the pot off the heat. Blend with an immersion blender until silky. If it feels too thick, loosen it with a splash of hot water and stir.

Stir in the orange juice, orange zest, and sugar. Season with salt little by little, tasting as you go. Warm on low heat for 3–5 minutes without boiling hard.

Serve hot. If you like, add a touch more zest on top right before serving for extra aroma.