Pumpkin soup with orange and thyme

“Hmmm YUM…” every time I taste this soup again… Especially after a day: then the taste is even better.

Pumpkin soup with a twist…

This soup is definitely one of my favorite soups… I’ve made it a thousand times. Give it a  try and make sure you add enough orange. That makes it soooo good!!!!

Hahaha check me out in the spoon! 😉 (photo)

Also check out this roasted beetroot soup, another of my all time favorites.

Pumpkin soup with Orange and Thyme

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: Brunches, Dinner


  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 7 cups diced pumpkin
  • 6 1/4 cups boiling vegetable stock or 6 1/4 cups chicken stock
  • 1 orange, rind finely grated and it juice
  • 3 tablespoons fresh thyme, leaves
  • 2/3 cup milk
  • salt and pepper
  • crusty bread, to serve


  1. Heat the olive oil in a large saucepan.
  2. Add the onions to the pan and saute for 3-4 minutes, or until softened.
  3. Add the garlic and pumpkin and cook for 2 minutes, stirring well.
  4. Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan.
  5. Simmer, covered, for 20 minutes, or until the pumpkin is tender.
  6. Place the mixture in a food processor and blend until smooth.
  7. Season to taste with salt and pepper.
  8. Return the soup to the saucepan and add the milk.
  9. Reheat the soup for 3-4 minutes, or until it is piping hot, but not boiling.
  10. Sprinkle with the remaining fresh thyme just before serving.
  11. Serve with lots of fresh crusty bread.

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