A delightful and comforting soup featuring roasted pumpkin, aromatic thyme, and a touch of garlic.
Preheat your oven to 200°C (390°F).
Preheating ensures even roasting of the pumpkin.
Cut the pumpkin into chunks, removing seeds and skin. Place on a baking tray.
Cut the pumpkin into similar-sized pieces for even cooking.
Add the garlic cloves to the tray. Drizzle with olive oil and roast for 25 minutes.
Roasting enhances the natural sweetness of the pumpkin and garlic.
In a pot, heat some olive oil and sauté the chopped onion and celery until softened.
Cook on medium heat to avoid burning the onions.
Add the roasted pumpkin, garlic, and thyme leaves to the pot. Stir well.
Adding thyme at this stage infuses the soup with its aroma.
Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
Simmering allows the flavors to meld together.
Blend the soup until smooth using a hand blender. Adjust seasoning with salt and pepper.
Blend in batches if using a countertop blender to avoid spills.
Serve the soup warm, garnished with fresh thyme or a drizzle of olive oil.
Serve with crusty bread for a complete meal.
