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
- 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
- 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.