Created By Chef Max Shapiro
This recipe screams Fall for me. I have made this soup almost every Thanksgiving as the soup course for Thanksgiving dinner. Last year I added a small amount of chipotle puree for just a hint of heat. This creamy soup has a wonderful, warming golden color. It is ﬂavored with orange and thyme.
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 2 lbs pumpkin, peeled and cut into 1 inch chunks
- 6 ½ cups boiling vegetable or chicken stock
- Finely grated rind and juice of 1 orange
- 3 Tbsp fresh thyme leaves
- 2/3 cup milk ( at least 2% milk or whole)
- salt and pepper to taste
Heat the oil in a large pan. Add the onion and cook over medium heat, stirring occasionally, for 3 to 4 minutes or until softened. Add the garlic and pumpkin and cook, stirring frequently, for about 2 minutes.
Add the boiling stock of your choice, orange rind and juice, and 2 Tbsp of the fresh thyme to the pan. Cover and simmer for 20 minutes or until the pumpkin is tender.
Transfer to a food processor and or a blender, process until smooth. Season to taste.
Return the soup to pan and add the milk. Reheat for 3 to 4 minutes or until it is piping hot, but not boiling.
Sprinkle with remaining fresh thyme just before serving.