Orange, Thyme, & Pumpkin Soup

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 7 cups diced pumpkin
• 6 1/4 cups boiling vegetable stock or 6 1/4 cups chicken stock
• 1 orange, rind finely grated and it juice
• 3 tablespoons fresh thyme, leaves
• 2/3 cup milk
• salt and pepper
• crusty bread, to serve

1. Heat the olive oil in a large saucepan.
2. Add the onions to the pan and saute for 3-4 minutes, or until softened.
3. Add the garlic and pumpkin and cook for 2 minutes, stirring well.
4. Add the boiling vegetable or chicken stock, orange rind and juice, and 2 tablespoons of the thyme to the pan.
5. Simmer, covered, for 20 minutes, or until the pumpkin is tender.
6. Place the mixture in a food processor and blend until smooth.
7. Season to taste with salt and pepper.
8. Return the soup to the saucepan and add the milk.
9. Reheat the soup for 3-4 minutes, or until it is piping hot, but not boiling.
10. Sprinkle with the remaining fresh thyme just before serving.
11. Serve with lots of fresh crusty bread.

olive oil, onions, garlic, pumpkin, boiling vegetable stock, orange, fresh thyme, milk, salt, crusty bread

Taken from www.food.com/recipe/orange-thyme-pumpkin-soup-45080 (may not work)