Sunshine in a bowl – warming, comforting and tasty!
Pumpkin and Thyme Soup
Prep time
35
minutesCooking time
10
minutesIngredients
2 cups yellow pumpkin – diced into cubes
1 head of garlic
2 tbsp olive oil
3-4 sprigs of fresh thyme (you could also use rosemary/oregano)
1 tsp ground black pepper
1/2 tsp salt
4 tbsp cream
Directions
- Preheat the oven to 180°C.
- In a baking pan/tray, toss in the diced pumpkin along with the olive oil, thyme, salt and pepper. Place in the oven for 20 mins.
- Slice the top of the whole garlic and toss it into the pan with some olive oil drizzled over it. Let this cook along with the pumpkins for an additional 15 minutes until the garlic pods are soft and are starting to brown.
- Once the pumpkin and garlic is soft and slightly charred around the edges, remove and let it cool.
- Remove the whole bulb of garlic and set aside. Add the roasted pumpkin u0026 thyme to a blender and blend until smooth.
- Pour into a large pan and cook on a slow flame. Add in 1 1/2 – 2 cups of water and the cream. Taste and season with more salt and pepper if required.
- Lastly, squeeze out the soft garlic from the pods and add it into the soup. It will be slightly mushy. It lends a beautiful sweet roasted flavour to the soup.
- Garnish with thyme leaves and enjoy warm with some bread!
