Orange, Thyme, & Pumpkin Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You can freeze this soup up to three months. 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.
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