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Creamy pumpkin and lemon thyme sauce

Updated: Feb 12, 2023

Serves 4



  • 1/4 cup of olive oil

  • 1 brown onion roughly chopped

  • 3 cloves of garlic roughly chopped

  • 600gr of butternut pumpkin peeled diced

  • salt and pepper to season

  • 1 tsp lemon thyme

  • 1 tsp stock

  • 300ml thickened cream

  • 100gr of grated parmesan (more if you want it cheesier and more to serve)


  1. Heat your oven to 180 degrees celsius.

  2. In a large baking add the onion, pumpkin, garlic and lemon thyme. Pour over the oil and use your hands to toss through. Add salt and pepper to season.

  3. Put the tray in the oven and bake until soft. Try 30mins and then keep testing every 10mins.

  4. Once it is soft, cool on the bench and then using a blender or a stick blender puree until smooth.

  5. Pour the puree into a fry pan and heat through.

  6. Add the stock powder, cream and parmesan and continue to heat until the cheese is melted and the sauce is a good temperature for serving.

  7. Add your cooked pasta to the fry pan and toss through the sauce. Serve with parmesan cheese.

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