Honey-Roasted Pumpkin Soup

Who doesn’t love a steaming bowl of thick, rich Pumpkin Soup?  This is my version in which the pumpkin is drizzled with a little oil and honey and roasted instead of just boiling up chunks in a pot.

Roasting it gives a more intense flavour and the honey gives a lovely sweetness to the soup.  You can use vegetable stock for this as well if you prefer…

Roasted Honey Roasted Pumpkin Soup

Ingredients:

I whole Butternut pumpkin

Olive oil

1 tablespoon Honey

½ teaspoon nutmeg

1 large onion, diced

I large leek, finely sliced

3 cloves of garlic, grated

1 litre chicken stock

Salt & pepper to season

Cream for decoration

Finely sliced spring onions for decoration

Method:

Take the skin off the pumpkin and chop into large pieces (as you would for a roast)

In a roasting pan, add a lug of olive oil

Add the chopped pumpkin and drizzle with the honey

Grate some nutmeg over the top with some salt & pepper to season.

Toss well to ensure all the pieces are covered with oil

Roast in 180c fan-forced oven for around 40 minutes or until cooked through and golden

In the meantime, in a large soup pot sauté the onion, leek and garlic in a small amount of olive oil until soft and translucent taking care to not burn it

When the pumpkin is cooked, tip into the pot along with the chicken stock and bring to the boil

Simmer for a few minutes or so

With a stick blender, puree the mixture until smooth

Season to taste with salt and pepper if necessary

Serve piping hot with a drizzle of fresh cream or sour cream

Top with finely sliced spring onions

Bon Appetit! 🙂

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