Just in time for fall, get your pumpkin fix with Aaron’s homemade Israeli style Orange Soup.
Ingredients
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6 cups pumpkin or butternut squash, coarsely chopped (about 2 ½ – 3 lbs)
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2 cups sweet potato, coarsely chopped (about 2 large)
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1 cup Yukon gold or red potatoes, coarsely chopped (about 2 small)
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3 tbsp olive oil
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1½ cups Vidalia onion, coarsely chopped (about 2 large)
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1 cup carrots chopped (about 2)
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1 cup celery chopped (about 2 stalks)
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2 tablespoons butter (optional)
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¾ cup diced sweet red pepper (1 large)
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½ cup frozen corn (defrost ahead)
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3 cloves garlic, smashed
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1 inch fresh ginger (or 1 tsp ground ginger)
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1 tsp turmeric
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½ tsp cumin (or as desired)
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¼ cup dry white wine
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1 tsp black pepper
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10 cups (2 ½ quarts) low sodium chicken or vegetable broth (or water with 7 tbsp. Osem chicken soup powder)
Toppings:
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Toasted pumpkin seeds (mix cup seeds, ½ tsp olive oil, dash salt then roast at 425 for 20 mins)
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Greek Yogurt or sour cream
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Chopped Cilantro
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Za’atar
Instructions
In large bowl, combine squash and potatoes with half olive oil, dash of salt and pepper. Mix well and put on baking sheet. Roast at 425 for 30 minutes or until the edges are golden brown.
In large pot, heat the remaining olive oil on a medium heat. Once hot, add carrots, celery, onions, and butter. Stir and cook until onions are translucent. Add corn, garlic, and peppers. Stir well. Add ginger, turmeric, and black pepper. Stir well and cook for 2-3 minutes until ginger and garlic are fragrant. Add wine and scrape any brown off the bottom. Add roasted vegetables and mix well. Cook another 2 minutes. Add broth and bring to boil while stirring. Reduce heat to medium-low and cover. Cook about 45 minutes stirring occasionally. Turn off heat and let sit for 15 minutes. Blend with immersion blender. Add broth or water if too thick.
Top with toasted pumpkin seeds and a dollop of yogurt or sour cream and a sprinkle of za’atar or cilantro.
Enjoy!