A rich and warming winter soup. Serve with crusty bread.
cut into cubes or roughly chopped
few sprigs fresh thyme or ½ tsp dried thyme
a little double cream and fresh thyme to garnish
Heat the oil and butter in a large saucepan and add the chopped onion. Cook gently for 3-4 minutes until the onion begins to soften, then stir in the garlic.
Add the pumpkin and cook gently for 10 minutes, stirring frequently. Add the stock and thyme and bring to the boil.
Reduce the heat, cover and simmer gently for 30 minutes.
Remove and discard the thyme sprigs, if used, and blitz the soup in a liquidizser or with a hand blender until smooth.
Season to taste with salt and pepper and serve with a swirl of cream and a sprig of thyme to garnish, if desired.
Recipe by recipesmadeeasy.co.uk