Pumpkin and Thyme Soup

It is time to harvest pumpkins in New Zealand and store them for use over the cold winter months. It is such a delicious vegetable roasted or in risottos. You can’t beat a good pumpkin soup on a cold winters day served with some warm bread and butter. This is a super simple recipe and will please all members of your family including the little ones. Pumpkins are an easy vegetable to grow if you have the space we even managed to get a dozen self-seeded pumpkins from our chicken run.

Ingredients:
– 2kg pumpkin, peeled and cut into chunks
– 2 onions, diced
– 2 garlic cloves, crushed
– handful of fresh thyme leaves
– 4 C vegetable stock
– 1 T oil
– salt and pepper
– handful of fresh parsley, chopped to serve

Method:
1. Heat oil over a medium heat in a large saucepan and fry onion and garlic for 5 minutes until softened.
2. Add thyme leaves, pumpkin and stock.
3. Bring to the boil and then reduce to a simmer for approximately 1 hour.
4. Use stick blender to puree pumpkin soup to desired consistency.
5. Add salt and pepper to taste.
6. Serve in large bowl with a fresh parsley to garnish.