Orange, Thyme, and Pumpkin Soup

This velvety – smooth and creamy pumpkin soup will impress you with its bright golden color and fresh pumpkin flavor, infused with fresh orange juice and thyme.

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Orange, Thyme, and Pumpkin Soup

  • Servings: 4
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  • 2 tablespoons of olive oil
  • 2 middle-sized onions, chopped
  • 2 garlic cloves, crushed
  • 1 kg / 2.2 lbs of Hokkaido pumpkin (alternatively pie pumpkin), not peeled, roughly diced
  • 1 l of vegetable or chicken broth, heated
  • juice and zest of 1 orange
  • 3 tablespoons of freshly plucked thyme leaves
  • salt & pepper
  • 150 ml of milk


  1. Heat up olive oil in a middle-sized soup pot and sauté the onions for 3 – 4 minutes. Add garlic and pumpkin. Cook for another 2 minutes while stirring.
  2. Pour in hot broth, orange juice and zest along with 2 tablespoons of thyme. Cover with a lid and simmer for about 20 minutes until the pumpkin is soft.
  3. Purée the soup with a stick blender and season with salt and pepper.
  4. Stir in milk and let simmer (don’t boil!) for another 3 – 4 minutes.
  5. Sprinkle with remaining thyme. Ladle into preheated soup bowls and serve with crispy white bread.



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