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
October 22, 2014
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 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
Instructions
- Heat the olive oil in a large saucepan.
- Add the onions to the pan and saute for 3-4 minutes, or until softened.
- Add the garlic and pumpkin and cook for 2 minutes, stirring well.
- Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan.
- Simmer, covered, for 20 minutes, or until the pumpkin is tender.
- Place the mixture in a food processor and blend until smooth.
- Season to taste with salt and pepper.
- Return the soup to the saucepan and add the milk.
- Reheat the soup for 3-4 minutes, or until it is piping hot, but not boiling.
- Sprinkle with the remaining fresh thyme just before serving.
- Serve with lots of fresh crusty bread.
