Orange Thyme Pumpkin Soup Food

ORANGE, THYME, & PUMPKIN SOUP

Steps:

• Heat the olive oil in a large saucepan.
• Add the onions to the pan and saute for 3-4 minutes, or until softened.
• Add the garlic and pumpkin and cook for 2 minutes, stirring well.
• Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan.
• Simmer, covered, for 20 minutes, or until the pumpkin is tender.
• Place the mixture in a food processor and blend until smooth.
• Season to taste with salt and pepper.
• 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.
• Sprinkle with the remaining fresh thyme just before serving.
• Serve with lots of fresh crusty bread.

PUMPKIN AND ORANGE SOUP

Steps:

• Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar.
• Simmer 20-25 minutes until cooked.
• Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
• Freezes well