Honey Roasted Butternut Pumpkin Soup
This recipe for Honey Roasted Butternut Pumpkin soup combines the deliciously nutty sweetness of butternut pumpkin with honey onions, garlic, celery and vegetable stock.
Ingredients:
1 kg of butternut pumpkin (butternut squash), peeled and deseeded and cut into wedges
1/4 cup of Keez Beez 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 rosemary
2 tablespoons of cream
Instructions:
Preheat the oven to 180 degrees Celsius (350Â Fahrenheit).
Place the pumpkin in a baking tray and cover with 2 tablespoons of the olive oil, nutmeg, honey, salt and pepper. Â Toss to ensure the pumpkin is coated evenly and roast in the oven until the pumpkin is softened and cooked through. Â Set aside.
In a large stock pot heat 1 tablespoon of olive oil over a medium low heat and add the onion, garlic and celery. Â Cook until the onion is softened and golden. Â Reduce the heat if necessary, to stop the onion burning.
Add the pumpkin to the pot along with the stock and rosemary. Â Stir to combine and then blend with a stick blender until smooth. Â Alternately pour the mixture into a blender and blend until smooth.
Return the pot to the hot plate and add the cream and stir through and simmer for 2 to 3 minutes.
Serve with crusty bread.
Enjoy!
