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.

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.