Orange Soup With Blue Cheese

Finally!!! My “friend” the Pumpkin is back!

It means two things: it is Autumn and I can restart cooking soups! Both things make me very happy!

Making a soup is quite easy: you put all your ingredients inside a pot with water and you cook it. The “game” gets a bit more difficult when you want to make a vegetable cream because then ‘colours matter’!

If you mix a lot of vegetables together and after you mix them you need to be careful to obtain a tempting colour like a nice orange, an intense green or a delicate white…basically you should think “Pantone” even when you cook a simple soup!

So I took my Pantone colour guide and I decided to cook an orange soup without cooking just a pumpkin soup.


Serves 2

1-2 Carrots

A big piece of Pumpkin

A glass of Orange Lentils

1 Potato

1 small Onion

A piece of Savoy Cabbage

1 Vegetable stock cube

Some creamy Blue Cheese – I used Saint Agur but you can use Gorgonzola or any other blue cheese.

Cut everything in pieces, put it all inside a pot, and add enough water to cover all the ingredients.

Let it cook until the vegetables are soft.

Use a mixer to turn your soup into a smooth cream. Add a big spoon or a piece of blue cheese and enjoy your first soup of the season!


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