Pumpkin Soup With Garlic And Thyme Recipe

Name: Pumpkin Soup With Garlic And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole garlic heads; 4 1/16 cups pumpkin peeled and diced, approx 3 cm; olive oil; 1 3/4 tablespoons butter; 1 onion finely chopped; 1 tablespoon flour; 2 tablespoons fresh thyme; 1 1/2 vegetable stock; 6 1/2 tablespoons greek yogurt for garnish; salt; black pepper

Servings: persons

1
Preheat the oven to 180C.
2
Line a baking tray with parchment paper and place the pumpkin in a single layer on the tray.
3
Drizzle with 3 tablespoons of olive oil, and season with salt and black pepper.
4
Place the garlic heads on a piece of aluminum foil, drizzle with oil and season.
5
Wrap the garlic in the foil and place on the baking tray with the pumpkin.
6
Cook for 45 minutes, taking care that the pumpkin does not burn.
7
In a heavy pan, melt the butter and gently fry the onion until soft.
8
Add the flour and stir until smooth and without lumps.
9
Pour in the stock, a little at a time, stirring continuously.
10
Add the pumpkin, bring to the boil and simmer for 10 minutes.
11
Peel the garlic heads and extract the pulp inside. Set aside.
12
Remove the soup from the heat and add a tbsp of fresh thyme and the roasted garlic cloves.
13
Blend until smooth and creamy.
14
Serve with a teaspoon of greek yogurt and a few thyme leaves for garnish.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole garlic heads, 4 1/16 cups pumpkin peeled and diced, approx 3 cm, olive oil, 1 3/4 tablespoons butter, and more.

Yes, Pumpkin Soup With Garlic And Thyme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Soup With Garlic And Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions