Orange, Thyme, & Pumpkin Soup

Submitted by Charlotte J

"You can freeze this soup up to three months."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

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

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.