Pumpkin/Squash Soup With Garlic and Thyme

Recipe by Lalaloula
READY IN: 40mins
SERVES: 2
UNITS: US

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
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DIRECTIONS

  • 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.
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