Roasted Pumpkin Soup

• 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

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.