God knows, I love soup! And the fact that I live in a country where it is rarely cold never stops me from enjoying a nice bowl of hot soup (thanks to A/C on the inside I can always pretend it is cold on the outside).
And now, with the different kinds of pumpkin starting pile up in the markets, I can hardly resist making another creamy pumpkin soup.
For the Recipe
500 g pumpkin,
2 medium potatoes, washed & halved
4 garlic cloves
2 tbsp olive oil
1 small onion, chopped
1 fresh thyme spring
30 g butter
1 cup milk
1/4 tsp freshly grounded nutmeg
salt & pepper to taste
1 tbsp of dried red or green thyme / Zaatar to garnish (optional)
Fresh thyme leaves to garnish (optional)
Heat oven to 200ºC. Place the pumpkin and potatoes on a tray and cover with aluminium wrap. Roast in the oven for about 25 – 30 minutes, adding the garlic cloves mid way.
Meanwhile, heat the olive oil in a medium frying pan. Add the onions and sauté for about 10 minutes till onion is soft. Remove from heat.
Pour the potatoes, pumpkin, and onions in a medium to large pan. Add the thyme spring, butter, milk, nutmeg, and salt & pepper in addition to one cup of water. Cover the pan and cook over medium heat for about 15 – 20 minutes.
Using a hand-held food processor, process the soup till smooth and creamy.
According to the desired thickness of the soup, you can add water if you wish your soup to have a thinner texture.
Divide among serving bowls and garnish with dried or fresh thymes (optional)