As much as I love the warmer weather, I love it when the days start to get a little cooler, and even better, when it rains. Why? Because it’s perfect soup weather. In summer, especially a hot Brisbane summer, it’s too hot for soups, so the moment there is a rainy miserable day I rejoice and make soup.
The recipe for this Honey Roasted Butternut Pumpkin soup uses lovely butternut pumpkin (otherwise known as butternut squash to my northern hemisphere readers). Butternut pumpkin is my favourite pumpkin, I love it’s deliciously nutty sweetness, which is perfectly complimented with the honey when roasted. Better still, this Honey Roasted Butternut Pumpkin soup is a breeze to put together. Simply roast the pumpkin in honey and then combine with onions, garlic, celery and vegetable stock and purée into a delicious wintery soup.
After a long summer do you look forward to the days when it starts to get cooler so you can enjoy soup, like me?
Honey Roasted Butternut Pumpkin Soup
Ingredients:
- 1 kg of butternut pumpkin (butternut squash), peeled and deseeded 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 rosemary
- 2 tablespoons of cream
Method:
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Place the pumpkin in a baking tray and cover with 2 tablespoons of the olive oil, nutmeg, honey, salt and pepper. Toss to ensure the pumpkin is coated evenly and roast in the oven until the pumpkin is softened and cooked through. 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. Cook until the onion is softened and golden. Reduce the heat if necessary, to stop the onion burning.
- Add the pumpkin to the pot along with the stock and rosemary. Stir to combine and then blend with a stick blender until smooth. 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.
More from my site
Quinoa Pilaf with Za’atar Roasted Butternut Pumpkin & Persimmon
The ultimate lazy roasted pumpkin soup
Roasted Butternut Squash, Artichoke & Goats Cheese Salad
Roast Butternut Pumpkin, Spinach & Barley Risotto
Caramelised Onion & Butternut Pumpkin Crostata
Thai Pumpkin Black Rice Vegan Burgers {gluten free}
Cream soups..my fav! This one is just perfect for this time of the year. I’ll definitely try it 🙂
I LOVE pumpkin soup!! The colour and the flavour is just magic, I have never thought to use honey roasted pumpkin before and can't wait to try out this recipe!! And yep, I adore soup weather too 🙂
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This sounds wonderful! I love butternut squash soup and the addition of honey sounds perfect. Yum!
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Beautiful pictures. I love butternut squash soup, but I've never tried it honey roasted. That sounds like a delicious idea.
Thanks Nicole. 🙂 Roasting the squash definitely gives it an extra depth. You should try it.
Hi! Love your blog. Soup is an AMAZING invention, isn't it? I have yet to try making any form of pumpkin soup, but shall now endeavour to do so. Thanks for the inspiration! 🙂
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Hi JasmyneTea 😀 Thank you so much for your kind words.
I have a few Butternut soups in my files at home. I've grown especially fond of one that incorporates roasted apple, curry powder, and chutney. Maybe I need to make it one last time before the temperatures here in the States really heat up as summer approaches.
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I could happily live on soups, hubby really doesn't enjoy them though so I rarely make them 🙁 But butternut squash is my favourite.
Oh yum! Pumpkin soup is one of my five favourite things about winter and this recipe looks amazing! I would never have thought to put honey in!
I'm loving this cooler weather too – especially the way the days usually start of nice and sunny and coolish and then end in a beautiful bit of rain (except today…I'm a little disappointed..)
I also thought you'd be interested to know that your amazing upside down pear cake has been buzzing around in my head since I first saw it, so I've decided to make my own tomorrow. 🙂 Thanks for the inspiration!
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The honey in this really adds a lovely dimension, although the honey isn't overly obvious, which I think is a good thing.
Let me know how you go with the upside down pear cake. We really loved it and I will definitely make it again. 😀
What a yummy and colorful soup..looks so inviting.
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your photos are STUNNING. I really don't understand why tastespotting rejects them 🙁
love squash soup, no matter the time of the year, good thing they are accessible year round.
thanks for sharing
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Thanks so much Green Girl! 😀