Pumpkin Beetroot Soup with Thyme

This warming soup combines the earthiness of beetroot with the sweetness of pumpkin, creating a stunning deep-coloured dish. The thyme is the star here – its aroma while cooking is wonderful and it absolutely makes the flavour of this soup.

The balsamic vinegar adds an unexpected depth that elevates this from everyday to dinner-party standard. You can roast the vegetables first for even more flavor, or simply simmer them for a quicker version.

1/2 medium pumpkin, cubed
2 medium beetroots, cubed
2 tablespoons olive oil
1 onion or leek
1 clove garlic
1/2 cup thyme (or reduce to 2-3 sprigs for milder flavor)
1 teaspoon balsamic vinegar
1 vegetable stock cube
Water to cover
Sour cream or yogurt for serving (optional)
Salt to taste

Fry the onion (or leek) and chopped garlic in olive oil until nice and soft. Add a handful of thyme leaves

Add the cubed pumpkin and beetroot (cut beets in smaller cubes as they take longer to cook). Add a vegetable stock cube.

Cover with water, bring to a boil and simmer for about 45 minutes. Add a teaspoon of balsamic vinegar and stir through.

Allow to cool slightly, then blend with a hand mixer until smooth. Serve with a dollop of yogurt and some more thyme leaves

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