Brunch, fruit, Recipes, Soups

Orange Vegetables and Pineapple Soup

One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup.
Among my first choices for such a soup, is one made with orange colored vegetables, cooked with orange zest and juice. The combination of these sweetish vegetables, with the slight acidity of the orange, and the highly aromatic zest, works every time. The fact that the soup is packed with A and C vitamins is a welcomed bonus.
Having such a soup in mind, I was all set to cook it, when I noticed I also had some nice ripe cut pineapple, which needed to be used in a tasty way. I figured it could pair well with the rest of ingredients, so it quickly found its way into the pot. A bit of pickled ginger also found its way there, and, for a bit of spiciness, some Sriracha hot sauce.
The unique fruity pineapple aroma and flavor elevated the soup to a new level, and enhanced the bright color even more. It seems that from now on it’s going to be a permanent addition to this type of soups in my kitchen. Try it and enjoy.

* The soup freezes well, so it makes sense to prepare this fairly large amount.
* Chicken or beef stock can replace the vegetable stock.

Makes: 8-10
Prep time: 20 minutes
Cooking time: 1 hour

½ medium butternut squash
2 large carrots
1 large sweet potato
1 large white onion
1 orange bell pepper
1 large orange
2 Tbs olive oil
2 tsp salt
½ tsp freshly ground four peppers mix
8 cups (2 liters) vegetable stock (see notes)
1 cup water
2-3 bay leaves
Zest of ½ orange
3 Tbs pickled ginger
2 cups fresh ripe pineapple
Sriracha hot sauce (or any other), to taste
For serving:
Sliced fresh ripe pineapple

1. Peel the butternut squash, carrots, sweet potato and onion, and cut roughly. Remove the seeds of the pepper and cut roughly. Scrub and dry the orange, remove the zest of half of it with a vegetable peeler, and squeeze the juice.

2. In a large pot, mix the onion with the olive oil, salt and pepper. Sauté over medium heat, for 2-3 minutes, until soft. Add the cut vegetables, mix and sauté for 2-3 minutes.
3. Add the vegetable stock, water, bay leaves, orange zest, ginger and pineapple. Mix well, bring to the boil, lower the heat to medium-low and cook for 45 minutes, until the vegetables are very soft.

4. Add the orange juice, mix and cook for 5 minutes.

5. Discard the bay leaves and puree with a hand blender to a smooth soup. Strain through a fine strainer and discard the pulp. Add the hot sauce, mix, taste and adjust seasoning.

6. Serve with sliced fresh pineapple on top.

49 thoughts on “Orange Vegetables and Pineapple Soup”

    1. Thank you, I’m glad you liked the soup. It was delicious.
      As for the pickled ginger – most supermarkets or Asian stores carry it, sometimes under the name “sushi ginger”. You can use fresh/frozen ginger instead, just add 1-2 tsp vinegar with it. Hope it works! 🙂

      Liked by 1 person

  1. I love a good veggie soup but never added citrus to it, apples sure but never oranges or pineapple. It’s very pretty and I’m sure it is tasty. Love the garnish… 🙂 I recently saw pineapple flowers on Pinterest. Either dried or fresh…

    Liked by 2 people

    1. Thank you Judy, I’m glad you liked the recipe. I find many fruits suitable for savory dishes, especially soups/stews. They add such nice flavor and aroma, and up the nutritional values at the same time.
      I used to make dried pineapple flowers to serve with ice cream. So good! 🙂


    1. Thank you Carol, I’m glad you liked the recipe. Adding pineapple was a last minute idea, but it worked so well, no doubt I’ll be using it again. I’m sure it would be even better with the fresh pineapples you have. Hope you’ll enjoy it.
      Happy New Year to you too! 🙂


  2. This lovely looking and delicious soup can bring sunshine to any cloudy day. I was reading the description in the beginning and the way you kept on adding and after another fruit made me salivating😋😋😋😋

    Liked by 2 people

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