Consuming Passions - Worldwide Events Managers

3-colours Orange Soup

Serves: 6

Notes

Packed with goodness and flavour, this colourful concoction is one of my favourite soups. The three orange colours come from carrot, pumpkin and orange, the fruit. To keep the dish vegetarian, use vegetable stock, otherwise chicken stock may be used.

Ingredients

1 Tbsp extra virgin olive oil 1 Tbsp unsalted butter 1 medium onion, finely chopped

• 2 or 3 cloves garlic, finely chopped
• 3 cardamom pods, remove seeds and crush with rolling pin
• 400g carrots, chopped into about 1cm cubes
• 600g pumpkin, peeled, seeded and chopped into 1cm cubes
• 1 tsp chilli sauce (optional)
• 2 or 3 strips of orange rind (taking care not to include too much pith)
• Juice of one orange
• 1.5L vegetable or chicken stock
• 1 Tbsp chopped mint leaves
• 1 Tbsp chopped Italian parsley leaves (or coriander for a more Asian feel)
• 2 Tbsp cream (optional)

For croutons:

• 2 or 3 slices of stale bread, crusts removed, cut into 1½cm cubes
• Oil for frying

Method

In a large saucepan, over medium heat, put butter and extra virgin olive oil. When hot, add onion and garlic and cook for two or three minutes until onion has softened (making sure the garlic doesn’t burn). Add cardamom seed, cook for 1 minute. Add pumpkin and carrot and cook for 2 or 3 minutes. Add chilli sauce (if using), orange rind, juice, vegetable stock and mint and parsley leaves. Reduce heat and allow to simmer for 45 minutes. Remove rind, and two or three tablespoons each of carrot and pumpkin. Reserve. Blend the rest of the soup, either in a food processor or with a potato masher. Stir in cream, if using. Just before serving, heat oil in frying pan (preferably non-stick), and fry bread cubes to brown all over. Serve soup in warmed bowls. Top with more mint and/or parsley leaves, if desired and a grating of orange rind.