A traditional Halloween recipe, this dish serves 8-10 people so is ideal for a lovely friends and family celebration. Super easy to make, just use your Le Creuset large casserole. This soup freezes well and can also be stored in the fridge for up to 4 days.
Preparation time: 15 minutes
Cooking time: Approx. 1 hour 40 minutes
Serves 8 - 10
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 Baquette
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. Redeuce 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 baquette. Serve in the Le Creuset 20cm Pumpkin Casserole.
The soup freezes well and will last stored in the fridge for up to 4 days. Add chilli and ginger to the roasting process and finish off with coconut cream to mix up the flavour.