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
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Method
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1Preheat the oven to 180°C.
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2Place 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.
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3Using a stick blender or jug blender, blend the soup until smooth and silky. Season to taste.
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4Serve with a drizzle of fresh cream, picked thyme and a crusty ciabatta or baguette.
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.
