Orange Vegetable Soup

Name: Orange Vegetable Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1/6-1/4 Kent Pumpkin *about 500g; 1 Onion; 1 Potato; 1 Carrot; 1 Tomato *cut into quarters; 1 Bay Leaf; 2 & 1/2 cups Vegetables Stock OR Chicken Stock; Salt & Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

As I was so happy with my ‘Green Vegetable Soup’, I tried to make ‘Orange Vegetable Soup’ today. The base is Pumpkin Soup, which I am not a big fan of, though my son and daughter love my ‘Pumpkin Soup’. Because of the Tomato I added, this orange colour soup tastes fruity and I love the flavour of this soup.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1/6-1/4Kent Pumpkin *about 500g
1Onion
1Potato
1Carrot
1Tomato *cut into quarters
1Bay Leaf
2& 1/2 cups Vegetables Stock OR Chicken Stock
Salt & Pepper

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Steps

1

Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onions and Potatoes are also prepared into chunky pieces. Never cut vegetables into small pieces, but cut Carrot into fairly thin slices, about 2-3mm thin.
2

Place all vegetables and Bay Leaf in a large sauce pan or pot, add stock, bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
3

*Note: Tomato skin will come off while cooking, remove them and discard.
4

Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & Pepper. Enjoy with nice crusty bread.