Le Creuset Roasted Pumpkin Soup Recipe


  • Serves: 8 - 10 People
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour 40 Minutes


  • 2kg Pumpkin (chopped)
  • 2 Red Onions (diced)
  • 10g Thyme (leaves picked)
  • ½ Tsp Ground Nutmeg
  • Salt & Pepper to Season
  • 1.5L Vegetable Stock
  • 1 Head of Garlic
  • Olive Oil



* Pre-heat oven to 180°C / 350°F / Gas Mark 4 *
  1. Prepare all of your ingredients, except the stock and place them in a large Le Creuset baking tray / roaster, drizzle generously with olive oil and mix together thoroughly. Place the dish in the oven and roast for 1 and a half hours, checking regularly to ensure the vegetables do not stick to the roasting tray.

  2. Remove from the oven, pour the contents into a large casserole dish. Remove the roasted garlic from the skin and add the stock. On a medium heat, bring this mixture to a boil and allow to simmer for 10 minutes (this will combine all of the flavours).

  3. Using a stick blender, blend this mixture until at the consistency you prefer.

  4. We suggest serving this with a dash of cream, sprinkle of thyme, crusty bread and lashings of butter.

Note: This soup will last in the fridge for up to 4 days and can be frozen.

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