This Honey Roasted Butternut Pumpkin Soup is a breeze to put together. Simply roast the pumpkin in honey and then purée with veggies into a delicious wintery soup. It's perfect for a cool, autumn or winter day!
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. Stir through and simmer for 2 to 3 minutes.