Orange, Thyme, & Pumpkin Soup

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READY IN: 45mins
SERVES: 4
UNITS: US

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 1/4 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
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DIRECTIONS

  • 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.
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