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Deep green Styrian oil — soups, salads, ice cream drizzle
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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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.