Recipe: Roasted Pumpkin Soup Using Le Creuset
| DIFFICULTY Easy | PREP TIME 15 minutes | COOK TIME 1 hour 5 minutes | SERVES 8 |
Indulge in the flavours of fall with Le Creuset's roasted pumpkin soup recipe!
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
- Crusty bread
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.
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.
