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Categories:Viewed: 67 - Published at: 3 years ago
Ingredients
- 1 teaspoon oil
- 400 g pumpkin, diced (I use hokkaido squash)
- 1 stalk celery, diced finely
- 2 garlic cloves, minced (use big ones, if you like garlic)
- 1 onion, diced
- 4 sprigs fresh thyme (or 1 ts dried)
- 2 cups vegetable stock (might need more)
- salt and pepper
Method
- If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
- Heat oil in a pot and when ready, add all the veggies and the thyme.
- Sautee for about 4 minutes or until fragrant and lightly browned.
- Add enough broth to just cover the veggies.
- Simmer on medium heat for about 20 minutes or until veggies are tender.
- Using a hand-held blender puree the soup to your liking.
- Season with salt and pepper to taste.
- Serve with all the trimmings you like.
- Enjoy!
- NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.
