This thick, creamy soup has a wonderful, warming golden colour. It is flavoured with orange and thyme.
2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, chopped
900 g (2 lb) pumpkin, peeled and cut into 2.5 cm (1 inch) chunks
1.5 litres (2 3/4 pints) 6 1/4 cups boiling vegetable or chicken stock
finely grated rind and juice of 1 orange
3 tbsp fresh thyme, stalks removed
150 ml (1/4 pint) 2/3 cup milk
salt and pepper
crusty bread, to serve
2 medium onions, chopped
2 cloves garlic, chopped
900 g (2 lb) pumpkin, peeled and cut into 2.5 cm (1 inch) chunks
1.5 litres (2 3/4 pints) 6 1/4 cups boiling vegetable or chicken stock
finely grated rind and juice of 1 orange
3 tbsp fresh thyme, stalks removed
150 ml (1/4 pint) 2/3 cup milk
salt and pepper
crusty bread, to serve
method
1. Heat the olive oil in a large saucepan. Add the onions to the pan and cook for 3 - 4 minutes or until softened. Add the garlic and pumpkin and cook for a further 2 minutes, stirring well.
2. Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan. Leave to simmer, covered, for 20 minutes or until the pumpkin is tender.
3. Place the mixture in a food processor and blend until smooth. Alternatively, mash the mixture with a potato masher until smooth. Season to taste.
4. Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes or until it is piping hot but not boiling.
5. Sprinkle with the remaining fresh thyme just before serving.
6. Divide the soup among 4 warm soup bowls and serve with lots of fresh crusty bread.
2. Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan. Leave to simmer, covered, for 20 minutes or until the pumpkin is tender.
3. Place the mixture in a food processor and blend until smooth. Alternatively, mash the mixture with a potato masher until smooth. Season to taste.
4. Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes or until it is piping hot but not boiling.
5. Sprinkle with the remaining fresh thyme just before serving.
6. Divide the soup among 4 warm soup bowls and serve with lots of fresh crusty bread.
serving amount
serves 4
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