One of my favorite things about fall is that soup is finally in season. There are few things better than curling up with a warm cup of soup (and a book) on a chilly autumn evening. I keep a set of soup mug/bowls like these on hand for just such an occasion, and they are totally worth it. If you’re one who likes to take your soup on the go, then grabbing a few of these are essential. The one thing I don’t love about fall and soup is that people tend to go a little crazy and put pumpkin in everything. Yes, pumpkin has a place in soup. Sometimes. I do think there are times when you can have too much pumpkin and if I’m honest, I’d rather have mine in cookies, cakes, and lattes than soup. So if you’re looking for some soup recipes that are going to warm you through on a cold fall evening without taking your pumpkin tolerance over the edge, grab your immersion blender and keep reading! Here are some amazing orange soups that don’t use pumpkin.
Orange Soups For Fall That Don’t Use Pumpkin
Recipe 01: Creamy Orange Vegetable Soup
Hearty and healthy, this vegetable soup freezes well which makes it ideal for large batches and busy weeknights.
- 3 Tbsp. olive oil
- 2 large onions, diced
- 2-4 cloves of garlic, minced
- 1-4lb butternut squash, peeled and cubed
- 2 large carrots, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 4 c. vegetable broth
- 4 c. water
- 1 Tbsp. salt
- 1/4 tsp. black pepper
- about 3 c. water to adjust consistency
Begin by heating the olive oil in a large stockpot over medium-high heat before adding diced onions. Saute onions until clear and translucent before adding in garlic. Continue to cook until garlic becomes fragrant, before adding squash, carrots, and sweet potatoes and stirring until combined. Saute the veggies for about twenty minutes or until they begin to soften before adding broth, water, salt, and pepper. Then bring the entire pot to a boil before reducing heat to low and allowing the mixture to simmer for two to three hours so that all the of the veggies are tender and soft.
Last, using an immersion blender like this one, blend the vegetables until smooth and creamy, adding in water until you reach your desired consistency. If you prefer a richer soup, feel free to substitute water with heavy cream. Serve with a dollop of whipped cream, crumbled bacon, or candied walnuts if desired.
Recipe 02: Orange Soup
It might have a plain title, but the flavor is anything but. This recipes is one of my favorite orange soups.
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 4 finely chopped carrots
- 1 finely chopped onion
- salt and pepper to taste
- 1/2 c. orange juice with pulp
- 2 boxes frozen butternut squash puree
- 2-3 c. chicken broth
- grated nutmeg
- 1 Tbsp. fresh thyme for garnish
- 1 Tbsp. orange zest for garnish
- Croutons for garnish
Begin by heating the olive oil and butter in a stockpot over medium-high heat until melted. Then add onion and carrots and cook for about five minutes until the carrots and onion begin to soften before seasoning with salt and pepper. There will be a good glaze on the bottom of the pan from the oil and butter, that’s okay! Next, pour in the orange juice and bring to a simmer for about two minutes while really scraping the bottom of the pan to get the tasty bits off.
Next, you can either transfer the mixture to a blender to process until smooth, or you can try and use an immersion blender. When the carrot mixture is smooth, add the butternut squash puree and chicken broth, stirring until well combined. Then add in a little nutmeg and bring the whole thing to a boil before lowering temperature and simmering for about ten minutes. Remove the soup from the heat, ladle and serve with thyme, orange zest, and croutons.
Recipe 03: Carrot Soup with Orange and Tarragon
Fresh with a lovely citrus twist, this soup will please even the pickiest eater.
- 2 lbs. sliced fresh carrots
- 2 chopped medium-sized onions
- 6 c. chicken broth
- 2 Tbsp. butter
- 1 c. orange juice
- 2 Tbsp. brandy
- 4 tsp. minced fresh tarragon (or 1/2 tsp. dried)
- 1 tsp. salt
- 1 tsp. pepper
- 8 tarragon sprigs for garnish
Start with a dutch oven (like this one) on the stove on medium-high heat. Then saute the carrots and onions in butter until the veggies begin to soften, which should take about 8-10 minutes. Next, add broth and bring the mixture to a boil before simmering uncovered for an additional 10-15 minutes so that the carrots are soft, then remove from heat. When the carrots are soft, use an immersion blender to blend until smooth.
Next, add in the orange juice, brandy, and minced tarragon, mixing until combined. Then turn the heat up and bring the soup to a boil. When the soup begins boiling, reduce heat until you have a good simmer. Allow the soup to simmer for about five to ten additional minutes before seasoning with salt and pepper. To serve, garnish with tarragon sprigs and a swirl of sour cream if desired.
Now you’ve got three fall-centric orange soups that don’t involve the great pumpkin! Happy Fall ya’ll!