Recipe: Pumpkin, Orange and Zaatar Soup

The thing about soups is that they can be so simple to make, yet combine a variety of delicious and interesting ingredients into one tasty bowl! 

This pumpkin soup started as zaatar roasted pumpkin, which I cut up and added to salads or had as a side dish, but I made so much of it that I needed to use the rest and decided to create this soup! 

I had an abundance of oranges in the fridge from my latest Oddbox delivery, so I thought I would add some sweet and citrusy flavours to the soup with some fresh orange juice! It turned out great, so let me know if you give it a go!

Number of servings: 4 servings

Preparation and cooking time: 90 mins

Ingredients

• 1 pumpkin, cut into large chunks

• 2 tbsps of Zaatar, 

• 1 white onion, peeled and diced

• 1 tsp sumac 

• 2 oranges, juiced 

• 500 ml vegetable stock

• 2 tbsp of cream or creme fraiche

• Pepper to season

• Olive oil

Instructions

1. Preheat oven to 185 degrees Celsius

2. Cut the pumpkin into large pieces, around 8 pieces, depending on the size of your pumpkin

3. Lay onto a baking tray and drizzle with olive oil, zaatar, salt and pepper

4. Roast for approximately 45 -60 minutes (depending on the size of the chunks)- until the flesh is soft

5. Remove the seeds and peel from the pumpkin chunks.

6. Heat a spoonful of oil in a pan and fry the onion pieces until soft

7. Add the sumac and a pinch of salt

8. Add the pumpkin and 500ml of stock to the pan

9. Add the orange juice and mix 

10. Bring to the boil, then simmer for 10 minutes.

11. Blend with a hand blender 

12. Once blended stir in your cream or creme fraiche

Equipment needed

• Roasting tray

• Baking paper

• Pan

Top tip

• Can keep in the fridge for a couple of days or freeze for a couple of months. Reheat well.

If you’re looking for more recipe inspiration, then head over to our recipe page for more delicious, healthy recipes.