Roasted Pumpkin Soup

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
8-10 8-10
Roasted Pumpkin Soup
A delicious balance of sweet and savoury. This wholseome bowl of roasted pumpkin soup is the perfect entrée to your Halloween feast.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 2kg pumpkin chopped
  • 1 head of garlic, sliced in half
  • 2 red onions, diced
  • 10g thyme, leaves picked
  • ½ tsp (2.5ml) ground nutmeg
  • Salt and pepper to season
  • Olive oil
  • 1.5L vegetable stock
TO SERVE
  • Cream, fresh thyme, baguette

  • Method

  • 1
    Preheat the oven to 180°C.
  • 2
    Place all the ingredients, except the stock, in a large Le Creuset baking tray. Drizzle generously with olive oil and mix together, ensuring all the ingredients are coated. Place in the oven and roast for an hour and a half, checking regularly that the vegetables don’t catch. Once cooked, remove from the oven, and place the contents of the tray into a large casserole (remove the skin of the garlic). Pour the stock over and on a medium heat, bring to the boil. Reduce the heat and simmer for 10 minutes to allow all the flavours to combine.
  • 3
    Using a stick blender or jug blender, blend the soup until smooth and silky. Season to taste.
  • 4
    Serve with a drizzle of fresh cream, picked thyme and a crusty ciabatta or baguette. Serve in the Le Creuset 20cm Pumpkin Casserole.
  • 5
    Cook’s Note: The soup freezes well and will last stored in the fridge for up to 4 days. Add chili and ginger to the roasting process and finish off with coconut cream to mix up the flavour.