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    You are in: Home / Recipes / Pumpkin/Squash Soup With Garlic and Thyme Recipe
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    Pumpkin/Squash Soup With Garlic and Thyme

    Pumpkin/Squash Soup With Garlic and Thyme. Photo by Acadia*

    1/5 Photos of Pumpkin/Squash Soup With Garlic and Thyme

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Lalaloula's Note:

    This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 teaspoon oil
    • 400 g pumpkin, diced (I use hokkaido squash)
    • 1 stalk celery, diced finely
    • 2 garlic cloves, minced (use big ones, if you like garlic)
    • 1 onion, diced
    • 4 sprigs fresh thyme (or 1 ts dried)
    • 2 cups vegetable stock (might need more)
    • salt and pepper

    Directions:

    1. 1
      If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
    2. 2
      Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
    3. 3
      Add enough broth to just cover the veggies.
    4. 4
      Simmer on medium heat for about 20 minutes or until veggies are tender.
    5. 5
      Using a hand-held blender puree the soup to your liking.
    6. 6
      Season with salt and pepper to taste.
    7. 7
      Serve with all the trimmings you like. Enjoy!
    8. 8
      NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.

    Ratings & Reviews:

    • on February 19, 2011

      55

      Very tasty and nutritious soup. I decided to roast the squash & garlic as you suggested, since I had the oven on anyway (about 40 mins at 400). That worked out well, I like the extra flavour that brings. While that was roasting, I had the onion & celery sauteeing. So once the roasting time was up, the rest was very quick. I used 2 acorn squash and more or less doubled the recipe. I also used a homemade broth so had to add some salt. The texture is great and I think left overnight, the flavours are going to be even better tomorrow. Thanks Loula!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2010

      45

      This was a nice soup. I learned the hard way that I should have used only the thyme leaves, instead of adding the whole sprigs, as we spent most of the meal picking out the pieces of stalks out of our mouths. Otherwise we loved the sweetness the thyme & garlic brought to the soup. Thanks for shariing this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011

      55

      Delicious savory soup. I cheated and used canned pumpkin. I also didn't puree the soup which gave the soup some texture from the onions and celery. Very hearty vegetarian delight. Made for Veg N Swap #32.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pumpkin/Squash Soup With Garlic and Thyme

    Serving Size: 1 (280 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 101.5
     
    Calories from Fat 22
    22%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 20.7 mg
    0%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.4 g
    21%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    fresh thyme

    vegetable stock

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