Creamy roasted pumpkin soup with thyme and parmesan
Prep:
10 mins
Cook:
105 mins
A most impressive dish to serve to guests in the Autumn and Winter months, it’s absolutely delicious and so healthy.
6 small pumpkins
300ml pot double cream
150ml milk
3 garlic cloves, crushed
2 tsp thyme leaves
85g grated parmesan
Crusty bread, to serve
Preheat the oven to 150°C / 300°F / Gas mark 2.
Line 2 baking trays with greaseproof paper.
Cut lids off each pumpkin and scoop out the seeds and strands.
Put the pumpkins on the prepared baking trays.
Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of salt and pepper.
When hot, pour into the pumpkin and stir in 50g of the parmesan cheese. Put on the lids.
Bake for 1½ hours.
Remove from the oven, then turn up the heat to 200°C / 400°F / Gas mark 6.
Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for a further 15 minutes more until golden.
Scatter over the remaining thyme leaves.
Allow to cool slightly then mix gently within the pumpkins to combine more of the cooked pumpkin flesh to mingle with the creams and cheeses.
Serve with crusty bread.
Serves
6
Preparation Time
10 minutes
Cooking Time
105 minutes
Main ingredients
Dairy, Cheese, Vegetables
Recipe Type
Dinner, Entertaining, Vegetarian
Level of Difficulty
Easy
