There is something about thick/creamy orange-colored soups that make them especially popular in my family. Maybe its the fact that a bright orange color is a great mood setter, or my husband’s love for sweet potatoes (and mine for pumpkins) or something else. The fact is, that, at least twice a month, I find myself preparing an orange-colored soup. They can be lighter in summer and heavier/thicker in winter. This time I wanted to make something original and “play” a bit with the ingredients.
Here’s the logic for the ingredients: goat cheese is a great companion for pumpkin and sweet potato, as its piquancy combines well with their natural sweetness. Additionally acidity and aroma of oranges provides a great complement/contradiction to a velvety sweet pumpkin taste. All that’s remaining is to add some low-fat cream to balance (and subdue) all the flavors and we’re getting a very original, rich winter-type soup with great aroma and substance. It is thick, but, thanks to orange notes, doesn’t feel heavy at all.
(For 2-2.5 liters of soup)
1 Cucurbita moschata pumpkin (or 1.5 kgs of ordinary pumpkin)
1 medium-size carrot
1 medium-size sweet potato
1 small onion
1 trunk of leek
30 gr. butter
3 branches of thyme
250 gr. low fat cream
100 gr. young white goat cheese