Pumpkin/squash Soup With Garlic And Thyme

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 if using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
• 2 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.
• 3 add enough broth to just cover the veggies.
• 4 simmer on medium heat for about 20 minutes or until veggies are tender.
• 5 using a hand-held blender puree the soup to your liking.
• 6 season with salt and pepper to taste.
• 7 serve with all the trimmings you like. enjoy!
• 8 note: for a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.