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.
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.