How to Make Orange, Thyme and Pumpkin Soup

Pumpkin soup is commonly seen in restaurants and home kitchens throughout the world in the fall and winter months. This recipe takes a few tips from Italian cooking, combining fresh pumpkin, orange, and chopped thyme to make a soup that is both complex and satisfying. Orange, thyme, and pumpkin soup makes a great appetizer on a cold fall evening, and served with fresh French or rustic bread, a green salad and a glass of dry white wine, this soup helps to make a hearty, comforting meal.

Things You'll Need

• 3 tbsp. extra-virgin olive oil
• 2 medium white onions, finely chopped
• 3 cloves garlic, crushed and chopped
• 2 lb. pumpkin, peeled and cubed
• 6 cups chicken stock, kept warm in a saucepan
• 1/4 cup orange juice
• Rind of one orange, grated and finely chopped
• 1 bunch fresh thyme
• 3 cups light cream
• Kosher salt and cracked black pepper (to taste)

Instructions

How To Make Orange, Thyme, and Pumpkin Soup

1. Heat the olive oil in a large saucepan over medium heat. Cook the onions and garlic for three to four minutes. Add the pumpkin and cook for an additional three to four minutes.

2. Add the warm stock, orange rind, orange juice, and 1 tbsp. chopped thyme to the pan. Cover and simmer 20 to 25 minutes.

3. Place the mixture in a food processor and puree until smooth. Add salt and pepper to taste.

4. Put the soup in a clean pan and bring just to the boil. Add the light cream, reserving 3 tbsp. for serving.

5. Ladle the soup into individual serving bowls. Sprinkle with 2 tbsp. thyme and 1 tbsp. light cream. Serve immediately.

References

• The Food Network
• WCHSTV.com

Resources

• Epicurious