Orange, Thyme, & Pumpkin Soup - cooking recipe

Ingredients

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

Preparation

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