This is your "go-to" recipe for a very smooth, soothing, delicious, wonderful pumpkin soup. Make a big batch and freeze small containers so you have some on a cold winter night ... or when you have a cold!
2 T. olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 lbs. pumpkin, peeled and cut into 1” chunks
6 C. boiling vegetable broth
1 orange, juice & zest
3 T. fresh thyme – no stems
2/3 C. milk
Salt and pepper to taste
Heat olive oil in a large pot; add onions and cook until soft (3-4 mins.); add garlic and pumpkin and heat for 2 mins., stirring well. Add veggie stock, orange juice & zest, and 2 tablespoons of the thyme. Cover pot and simmer for about 20 mins. until the pumpkin is tender.
Process in a food processor (or with an immersion blender) until smooth. Season to taste. Return soup to the pan and add the milk. Reheat for about 3-4 mins., until piping hot but not boiling. Add, and stir in, rest of fresh thyme just before serving. Divide among 4 warm soup bowls. ENJOY!