Roasted pumpkin and parmesan soup
I’m completely in the pumpkin flow don’t you think? This is another golden oldie but it’s sooo good! And if you’re looking for a festive way to present your pumpkin soup than it’s a really good idea to serve it in smaller sized pumpkins or one larger one. It’s a little cheesy so if you’re not into that I wouldn’t recommend making this but if you are a cheese lover (and yes I am!) than make this. You won’t be sorry. Keep in mind that it takes at least two hours before everything is completely cooked so make sure you take enough time to make this.
And the larger your pumpkin the longer it will take in the oven.
I didn’t even have a really largen pumpkin but it still took me quite a bit of time before it was cooked.
Roasted pumpkin and parmesan soup with thyme
- 1½ kg pumpkins
- 300 ml pot double cream
- 150 ml milk
- 3 garlic cloves crushed
- 2 tsp thyme leaves
- 85 g grated Parmesan or vegetarian alternative
- Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.