Pumpkin/Squash Soup With Garlic and Thyme

"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! :)"
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by magpie diner photo by magpie diner
photo by Debbwl photo by Debbwl
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:


  • 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


  • 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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  1. 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!
  2. Heydarl
    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.
  3. AcadiaTwo
    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.
  4. duonyte
    How nice to find a recipe that really relies on staples from the pantry. It seemed to lack just a bit of something, so I added a shake of red pepper flakes and some more fresh thyme - that perked it up quite nicely. I did add a bit of salt, as I used my homemade broth which has none in it.
  5. Karen Elizabeth
    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



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