Orange and Pumpkin Soup


  1. Peel the pumpkin and scoop out the seeds and fibre
  2. Cube the pumpkin and put it in a pan with the water, orange juice, cinnamon and cloves
  3. Cover and simmer for half an hour until the pumpkin is mushy
  4. Remove the spices and purèe the pumpkin with its liquor
  5. Beat in the butter
  6. Season and finish with a dot of butter and a few curls of orange zest
           by House & Garden – February 1994 –



  • 675 gr piece of pumpkin
  • 290 gr water
  • juice and finely stripped zest of 2 oranges
  • small piece of cinnamon
  • 4 cloves
  • 55 gr butter
  • Salt
  • Pepper