Soups · USA

Pumpkin Soup with Orange and Thyme

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

  • Servings: 4
  • Time: 40 - 50 min
  • Print



  • 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


  1. 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.
  2. 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.
  3. Puree the soup with a stick blender. Then season with salt and pepper.
  4. Stir milk under the pureed soup. Heat up for another 3 – 4 minutes, but do not bring it to boil.
  5. Sprinkle the remaining thyme. Pour soup into preheated soup bowls, garnish with roasted pumkin seeds and serve with crispy bread.




4 thoughts on “Pumpkin Soup with Orange and Thyme

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