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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C fan. Peel, deseed and chop the pumpkin into chunks. Quarter the onion and place everything onto baking trays.
Slice the top off the garlic bulb, drizzle with olive oil and wrap loosely in foil. Add to the trays alongside the pumpkin and onion.
Drizzle the vegetables with olive oil, season with smoked paprika, salt and pepper, and scatter over the fresh thyme sprigs.
Roast for 35-45 minutes until the pumpkin is soft and caramelised.
Transfer the roasted pumpkin and onion to a large pot. Squeeze in the roasted garlic and remove the woody thyme stems.
Add the nutmeg, butter and 350 ml stock. Blend until smooth, gradually adding more stock until you reach your desired consistency.
Stir through the double cream and Parmesan over a low heat. Season to taste.
Serve with a swirl of cream, a cheese toastie, fresh thyme and extra Parmesan.
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For a vegetarian version, use vegetable stock instead of chicken stock.
Adjust the consistency of the soup by adding more or less stock as desired.
Can I use a different type of squash instead of pumpkin?
Yes, you can substitute pumpkin with butternut squash or any other sweet squash.
How can I make the soup spicier?
Add a pinch of cayenne pepper or more smoked paprika for extra heat.
Can I make this soup ahead of time?
Yes, you can make the soup a day in advance and reheat it gently before serving.
Is there a substitute for double cream?
You can use heavy cream or coconut milk as a substitute for double cream.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
