Pumpkin Soup With Garlic Bread

Just want to stay in? Forget tomato soup — make this rich, creamy pumpkin soup instead.


  • 6 tablespoons of olive oil
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 1 kilogram of peeled and cut into dices pumpkin
  • 1 liter of chicken or vegetable soup
  • 2 tablespoons of fresh thyme
  • 1 cup of milk
  • Salt and pepper
  • 4 slices of field bread
  • 4 garlic cloves, chopped parsley and ground pepper


  1. In a medium-sized cooking pot, pour two tablespoons of olive oil and sauté the onions.
  2. Add the garlic and stir for a few minutes until it browns.
  3. Add the boiling soup and thyme, lower the fire down to medium heat for 20 minutes or until the pumpkin softens.
  4. Remove, taste the soup.
  5. Season with salt and pepper. Add the milk. If necessary, allow more cooking time to warm up the soup.
  6. Sprinkle the remaining thyme and serve immediately while it's still hot.
  7. While the soup is preparing, rub the slices of bread with the garlic and parsley, then spray with the remaining olive oil.
  8. Place the slices of bread in a baking dish and toast, then remove, and carefully crush the bread into small pieces.
  9. Crumble on the soup and serve.