Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme (or 1 tsp fresh)
  • 4 cups roasted pumpkin (or 2 15 oz canned pumpkin)
  • 6-7 cups reduced sodium chicken stock (depending on how thick you like your soup)
  • 1 teaspoon salt & freshly ground black pepper (both approximate, season to taste - don't be afraid to season liberally)
  • garnish with finely minced parsley

Instruction

  • Heat olive oil in a Dutch oven.
  • Sauté onions over medium heat until translucent.
  • Add garlic and thyme and sauté a few minutes more.
  • Add pumpkin and chicken stock, stir to combine.
  • Simmer for 15-20 minutes, then blend with an immersion (hand) blender. Alternatively you can use a standard blender.
  • Season with kosher salt and freshly ground pepper.
  • Garnish with finely minced parsley.