Delicious Pumpkin Soup
- by XpatAthens
- Thursday, 22 October 2020
Prep Time: 15 minutes
Cooks in: 30 minutes
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 1 clove of garlic, finely chopped
• 70 g butter
• 800 g pumpkin, yellow, peeled
• 1 tablespoon fresh thyme
• 1 liter of water
• 1 chicken bouillon cube
• the juice of 1 orange
Heat the olive oil in a deep pot over medium heat, and sauté the onions for 2 minutes, until slightly golden. Add the garlic and sauté for 1 more minute.
Add 20 g of the butter, the pumpkin cut into 3-4 cm cubes and the thyme.
Sauté for 2-3 more minutes and add the water with the chicken bouillon cube. You can also add a stock cube if you have some in your pantry.
Bring to a boil and simmer – with the lid on – for 15 to 30 minutes until the pumpkin is tender.
When the pumpkin pieces are tender, add the rest of the butter, the orange juice, and beat the soup with a blending rod until the mixture is homogenized and smooth.
If it is too watery, boil for a few more minutes. If it is too thick, add a little more hot water.
Tip: Serve the soup with heavy cream, fresh thyme, caramelized bacon, and homemade croutons.