Le Creuset Roasted Pumpkin Soup Recipe

Information

• Serves: 8 - 10 People
• Preparation Time: 15 Minutes
• Cooking Time: 1 Hour 40 Minutes

Ingredients

• 2kg Pumpkin (chopped)
• 2 Red Onions (diced)
• 10g Thyme (leaves picked)
• ½ Tsp Ground Nutmeg
• Salt & Pepper to Season
• 1.5L Vegetable Stock
• 1 Head of Garlic
• Olive Oil
  
  

Equipment

• Baking Tray
• Large Saucepan
• Measuring Utensils
• Large Casserole Dish
• Stick Blender / Jug Blender
  
  

Method

* Pre-heat oven to 180°C / 350°F / Gas Mark 4 *

1. Prepare all of your ingredients, except the stock and place them in a large Le Creuset baking tray / roaster, drizzle generously with olive oil and mix together thoroughly. Place the dish in the oven and roast for 1 and a half hours, checking regularly to ensure the vegetables do not stick to the roasting tray.
   
   
2. Remove from the oven, pour the contents into a large casserole dish. Remove the roasted garlic from the skin and add the stock. On a medium heat, bring this mixture to a boil and allow to simmer for 10 minutes (this will combine all of the flavours).
   
   
3. Using a stick blender, blend this mixture until at the consistency you prefer.
   
   
4. We suggest serving this with a dash of cream, sprinkle of thyme, crusty bread and lashings of butter.
   
   

Note: This soup will last in the fridge for up to 4 days and can be frozen.