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Roasted Pumpkin and Thyme Soup

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Rich and creamy, this soup is a bowl full of comfort on a cold winter’s day.

How long will it take?1 ½ hours

What’s the serving size?Serves 6-8

What do I need?2.25kg pumpkin 3 tbsp olive oil

70g butter 2 medium onions, chopped

Leaves from 6 sprigs of thyme, plus extra for garnish 1.75 litres light chicken or vegetable stock

300ml double or single cream Salt and freshly ground black pepper

Le Creuset Cast Iron Signature

How do I make it?Preheat oven to 200C.

Peel pumpkin, scoop away fibres and seeds and cut the flesh into chunky

pieces. Put them in a large roasting tin with the olive oil and some seasoning and toss together well. Spread in an even layer and roast for

30 – 40 minutes until tender.

Meanwhile, melt the butter and add the onions, half the thyme leaves and some seasoning. Cover and cook gently for about 10 minutes until the

onion is very soft but not browned. Add roasted pumpkin to the pan with the stock, cover and simmer gently for 20 minutes.

Leave the soup to cool slightly then blend in a food processor or liquidiser

with the rest of the thyme leaves, until smooth. Return the pot to a medium-low heat and bring back to a gentle simmer. Stir in 200ml of

the cream and adjust the seasoning to taste.

Ladle the soup into warmed bowls and swirl in the remaining cream. Scatter with the extra thyme leaves and serve.

Recipe courtesy of Le Creuset

Roasted Pumpkin and Thyme Soup