Pumpkin-carrot orange soup à la Astrid

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Moroccan




Cooking time


Total time



We ate this soup at our friend Astrid’s. And it was so incredibly delicious that I immediately decided to include it in the next menu. And the guests were just as excited about it. Success assured.


  • 1 butternut squash

  • 3 winter roots

  • 2 Onions

  • 2 liter vegetable broth

  • 2 eating leepels cinnamon

  • 0,5 table spoon pul biber

  • 2 oranges

  • 8 table spoon pumpkin seeds

  • 4 table spoon agave syrup

  • olive oil

  • salt and pepper

Cooking time

  • Roughly chop the onions and fry them soft and brown in the olive oil. Add the flesh of the butternut squash and the chopped carrot. Then pour in the broth and let the soup boil for fifteen minutes until everything is soft.
  • Now add the spices, salt and pepper and puree the soup with the hand blender. See for yourself how thick or how thin the soup is and what it still needs.
  • Scrape the peel off the washed oranges and squeeze them. Then add the zest and orange juice and stir well.
  • Roast the pumpkin seeds in a dry frying pan. Add a little pul biber and the agave syrup. Let dry and cool on baking paper.
  • Serve the soup with the roasted pumpkin seeds on top.

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