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Honey Roasted Pumpkin Soup

honeypumpkinsouprecipeSoup is a staple in my household – and you can never have too much in winter. Pumpkin soup would have to be my favourite, and this recipe sounds positively delicious! Try this one for your next meal.

Honey Roasted Pumpkin Soup


  • 1 kg of butternut pumpkin, peeled and de-seeded and cut into wedges
  • 1/4 cup of honey
  • 1/2 teaspoon of grated nutmeg
  • 3 tablespoons of olive oil
  • sea salt and freshly cracked black pepper to taste
  • 2 brown onions, chopped
  • 3 cloves of garlic
  • 2 sticks of celery, chopped
  • 1.25 litres of vegetable stock
  • 1 tablespoon of chopped chives
  • 2 tablespoons of cream


  1. Mix 2 tb oil, the honey, salt, pepper, nutmeg and pumpkin.
  2. Roast until soft.
  3. Cook onion, celery and garlic in a pan with the extra oil until translucent.
  4. Add cooked pumpkin and stock.
  5. Blend with stick blender.
  6. Add cream, chives and more black pepper to taste.
  7. Enjoy with a piece of yummy bread!

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