Orange, Thyme, & Pumpkin Soup

Name: Orange, Thyme, & Pumpkin Soup
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

10 ingredients

11 steps

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.