Pumpkin and Tangerine Cream Soup

: A bowl of creamy pumpkin and tangerine soup garnished with fresh herbs and a glass of water.

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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Blog | Gluten Free | Sopas
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Pumpkin and Tangerine Cream Soup has been a constant in my culinary journey. I first discovered this delightful recipe during my teenage years while watching the renowned Venezuelan chef Sumito Estévez on his Casa Club TV show. The simplicity of the ingredients and the promise of a fresh, unique flavor inspired me to try it myself.

Over the years, I realized that this soup is not only delicious but also low in calories, making it a staple in my kitchen. The combination of pumpkin—known as “auyama” in Venezuela—and tangerines creates a refreshing soup with fascinating flavor nuances.

A bowl of creamy pumpkin and tangerine soup garnished with fresh herbs and a glass of water.

Essential Elements of Pumpkin and Tangerine Cream Soup

  1. Pumpkin: Provides the creamy base with its natural sweetness and vibrant color.
  2. Tangerine Juice: Adds a refreshing citrus note that balances the richness of the pumpkin.
  3. Onion: Brings a subtle sweetness and depth to the soup.
  4. Chicken Broth: Enhances the flavors and adds a savory touch.
  5. Olive Oil: Used for sautéing the onions, contributing to the overall richness of the dish.

Optional toppings such as chopped nuts or croutons can add texture.

A flat lay of ingredients for making a creamy pumpkin soup with tangerines, including pumpkin, onion, chicken broth, oil, and tangerine juice.

Let’s Get Cooking

  1. Sauté the Onions
    Begin by heating a drizzle of olive oil in a large pot over medium heat. Sauté finely chopped onions until golden brown.
  2. Cook the Pumpkin
    Add cubed pumpkin to the pot and toast it lightly. If the pumpkin is raw, no problem—it can cook fully in the next step.
  3. Simmer with Broth
    Pour in chicken broth, ensuring the pumpkin cubes are submerged. If the pumpkin isn’t pre-cooked, add a bit more water to allow it to soften. Simmer until the pumpkin is tender, and the liquid has slightly reduced.
  4. Blend with Tangerine Juice
    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add freshly squeezed tangerine juice and continue blending to achieve a creamy texture.
  5. Serve and Garnish
    Serve the soup warm, garnished with chopped nuts or croutons. Avoid using Parmesan cheese as it can overpower the delicate citrus flavors. If desired, a vegan cashew-based cheese can be a suitable alternative.
A step-by-step guide on how to make a creamy pumpkin and tangerine soup.

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Variations and Substitutions

  • Alternative Citrus: If tangerines aren’t available, substitute them with fresh orange juice. It maintains the citrus essence while offering a slightly sweeter profile.
  • Vegetarian-Friendly Broth: Replace chicken broth with vegetable broth for a vegetarian version.
  • Spices and Herbs: Add a pinch of nutmeg or cinnamon for warmth, or top with fresh cilantro for a hint of herbal freshness.

Tips and Tricks

  • Choosing the Pumpkin: Use a naturally sweet variety, such as butternut squash, for the best flavor.
  • Blending Safely: Let the mixture cool slightly before blending to avoid accidents. If using a blender, remove the lid’s center cap to release steam.
  • Enhancing Texture: For a richer soup, add a splash of cream or coconut milk during the blending process.
  • Storing Leftovers: This soup freezes well, making it a convenient option for meal prep. Just store it in an airtight container, leaving space for expansion, and thaw it overnight in the refrigerator before reheating.
: A bowl of creamy pumpkin and tangerine soup garnished with fresh herbs and a glass of water.
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Pumpkin and Mandarin Cream Soup

Pumpkin and Tangerine Cream Soup is a delightful blend of sweet pumpkin and tangy tangerine juice, combined with onions, chicken broth, and a touch of olive oil. This low-calorie soup is easy to prepare and perfect for serving with crunchy toppings like nuts or croutons.
Course Soup
Cuisine American
Palabra clave Pumpkin, Pumpkin Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 180kcal

Ingredients

  • 500 g pumpkin pulp peeled and diced
  • 4 cups chicken or vegetable broth 1 liter
  • 1 cup freshly squeezed mandarin juice 240 ml
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil 15 ml
  • Salt and pepper to taste

Instructions

Sauté the Onion:

  • Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent.

Cook the Pumpkin:

  • Add the diced pumpkin to the pot and cook for a few minutes, stirring to combine with the onion.

Add Broth and Simmer:

  • Pour the chicken or vegetable broth over the pumpkin and onion mixture. Bring it to a boil, then reduce the heat to low and simmer until the pumpkin is tender, about 15–20 minutes.

Blend the Soup:

  • Use an immersion blender or a countertop blender to puree the mixture until smooth and creamy.

Incorporate the Mandarin Juice:

  • Return the blended soup to the pot over low heat. Stir in the mandarin juice until well combined. Season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.

Final Simmer and Serve:

  • Let the soup simmer on low heat for an additional 5–10 minutes to allow the flavors to meld. Serve the soup hot, garnished with a drizzle of mandarin juice and a sprinkle of freshly ground black pepper if desired.

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