Roasted Pumpkin Soup
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
Preheat the oven to 180°C.
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.
Using a stick blender or jug blender, blend the soup until smooth and silky. Season to taste.
Serve with a drizzle of fresh cream, picked thyme and a crusty ciabatta or baguette. Serve in the Le Creuset 20cm Pumpkin Casserole.