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Pumpkin Soup with Thyme
Serves 4
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| Adding fresh thyme to pumpkin soup gives it a new dimension. When fresh tarragon is available, try it in place of thyme. | |
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Ingredients
30g butter
1 medium onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
1 tablespoon plain flour
1.5 litre (6 cups) light chicken or vegetable stock
3/4 of a grey pumpkin (about 5 full cups, peeled and chopped)
1 teaspoon salt
1 teaspoon finely chopped thyme, plus extra for garnishing
1/4 cup cream
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Method
1 Put butter, onion and garlic together in a large saucepan. Cook gently, uncovered, until a pale gold colour. Stir in flour, then add stock, then pumpkin.
2 Add salt and thyme and bring to the boil. Cook, uncovered, for about 20 minutes, or until pumpkin is very soft.
3 Process in a food processor or blender until smooth (this is best done in batches) then return it to the cleaned pan. For a very smooth result, pass the soup through a sieve. Swirl in the cream, check seasoning then reheat. Serve piping hot garnished with a little freshly ground black pepper and a few leaves of fresh thyme.
Photo Credit: Nicola Topping
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