“Orange Soup” Recipe

posted in: Food, Life | 0

by Tracey Lynch

This week I have so much on. The life of a full time working mummy is hectic. So much so, that I haven’t had time to write an article let alone cook up something fab to show you. Therefore, in the words of every TV chef known to women; here’s one I prepared earlier!

There are no real quantities, just go orange and add more of the vegetable you want to dominate and, being a tight ass, this means I pick whatever is on special and in season. Orange soup freezes well for up to 3-6 months to use at a later date when you’re time-poor!

I promise it’s just as simple as it sounds, this mummy hasn’t got time for a zillions steps!

Orange Soup

  • Carrots
  • Pumpkin/butternut squash
  • Sweet potato
  • Onion
  • Water/chicken or vegetable stock or cubes
  1. Peel and chop everything into smallish chunks (the smaller they are the faster they will cook)
  2. Throw into a pot of cold water (allow the veggies to be covered and then a little bit more) add stock/cubes and boil until tender – l use my Crumble.co cast iron dutch over to do this – for fast and even heating
  3. Purée with a stick blender
  4. Season to taste with salt and pepper… Done!
To serve, my standard go-to garnishes are a mix of the following…
  • a chunk of crusty bread
  • a dollop of sour cream & chives
  • curry coated toasted pumpkin seeds
  • fresh cream and chilli flakes


Look, honestly sometimes when you have a freezer full of pumpkin soup you sometimes scratch your head and think “oh gosh not another bowl of soup”, so for those occasions, I have these variations to fall back on.
  • for a Thai inspired soup… stir through some ready-made red Thai curry paste. Garnish with toasted coconut & chopped coriander
  • for a Chinese inspired soup… stir through some grated ginger and garnish with chopped and crispy Lap Cheong (Chinese sausage), and drizzle a little sesame oil over each bowl
  • go Greek with crumbled feta and oregano
  • for a touch of Italy why not stir through some pesto
  • for a middle eastern touch garnish with some dukkah and a drizzle of honey or pomegranate molasses
The possibilities are endless!
Orange Soup