Pumpkin/Squash Soup With Garlic and Thyme

READY IN: 40mins
Recipe by Lalaloula

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! :)

Top Review by magpie diner

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!

Ingredients Nutrition

  • 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


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

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