Pumpkin/Squash Soup With Garlic and Thyme
photo by AcadiaTwo
- Ready In:
- If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
- 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.
- Add enough broth to just cover the veggies.
- Simmer on medium heat for about 20 minutes or until veggies are tender.
- Using a hand-held blender puree the soup to your liking.
- Season with salt and pepper to taste.
- Serve with all the trimmings you like. Enjoy!
- NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.
Questions & Replies
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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!
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.
Not just for winter!!! I used butternut for this, as I got a special price for a huge bag and need to use it :). I also didn't have celery - it's out of season for us, and what you get is thin and tough and expensive, so I rather used carrot, and felt it a good marriage of veggies! I doubled the recipe, knowing I couldn't go wrong with one of your recipes :), and used dried thyme. I used the 2 cups of stock suggested, (actually 4, for my doubled recipe), which was fine at the time for quite a thick soup (I partially mashed the soup once the veggies were tender). I had made this at the weekend for the coming week, but my one daughter had a bowl straightaway and loved it, DH and I had the rest the following night, and when I re-heated it for us I did add some extra water. For us, I garnished with a swirl of sour cream, some grated parmesan and fresh chopped chives, yum yum!!! DD prefers her soup ungarnished, and really enjoyed it. Thanks for another winner, Lalaloula! Made for Veg*n swap 20