In the autumn, when pumpkins have high season, I like to cook and bake with this vegetable.
Here in the USA we are preparing for Thanksgiving right now and I think this delicious pumpkin soup fits perfectly into the American Thanksgiving menu.
I always use small pumpkins, as these are particularly aromatic and juicy. The big pumpkins are only suitable for decoration.
Pumpkin Soup with Orange and Thyme
- 2 tbsp olive oil
- 2 middle sized onions, chopped
- 2 garlic cloves, crushed
- 1 pumpkin, peeled und roughly diced (e.g. pie pumpkin)
- 1 l vegetable or chicken broth, heated
- juice and zest of 1 orange
- 3 tbsp freshly plucked thyme
- salt & pepper
- 150 ml milk
- roasted pumpkin seeds
- crispy bread
- Heat up olive oil in a soup pot. Add the onions and sauté for 3 – 4 minutes. Then add garlic and pumpkin and steam for about 2 minutes while constantly stirring.
- Add the broth, orange juice and zest, and 2 tablespoons of thyme. Cover and let it simmer for about 20 minutes until the pumpkin is cooked.
- Puree the soup with a stick blender. Then season with salt and pepper.
- Stir milk under the pureed soup. Heat up for another 3 – 4 minutes, but do not bring it to boil.
- Sprinkle the remaining thyme. Pour soup into preheated soup bowls, garnish with roasted pumkin seeds and serve with crispy bread.