Pumpkin Soup with Orange and Thyme

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

Pumpkin Soup with Orange and Thyme

Recipe by Anna BembryCourse: SoupsCuisine: ItalianDifficulty: Simple


Prep time


Cooking time



This velvety soup will surprise you with its light and fruity flavor. A recipe for special occasions.


  • 2 tablespoons olive oil

  • 2 medium onions, diced

  • 2 garlic cloves, crushed

  • 1 kg / 2.2 lbs Hokkaido or pie pumpkin, roughly chopped, skin on

  • 1 l / 33.8 fl oz vegetable or chicken broth, hot

  • juice and zest of 1 orange

  • 3 tablespoons of freshly plucked thyme leaves

  • salt and pepper

  • 150 ml / 5.1 fl oz milk


  • In a medium size soup pot, heat up olive oil and sauté the onions until soft and translucent. Add garlic and cubed pumpkin. Cook for 2 – 3 minutes while stirring occasionally.
  • Pour in hot broth, orange juice and zest, along with 2 tablespoons of freshly plucked thyme leaves. Cover with a lid and allow to simmer for about 20 minutes until the pumkin is soft.
  • Purée the soup with a stick blender and season with salt and pepper.
  • Stir in milk and let simmer for another 3 – 4 minutes.
  • Sprinkle with the remaining thyme and adjust seasoning. Ladle into preheated soup bowls and serve with crispy bread.


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