Total Time
45mins
Prep 15 mins
Cook 30 mins

You can freeze this soup up to three months.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 7 cups diced pumpkin
  • 6 14 cups boiling vegetable stock or 6 14 cups chicken stock
  • 1 orange, rind finely grated and it juice
  • 3 tablespoons fresh thyme, leaves
  • 23 cup milk
  • salt and pepper
  • crusty bread, to serve

Directions

  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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