Roasted Pumpkin and Honey Soup

This is a delicious nourishing pumpkin soup, packed full of honey and garlic to help keep the winter chills at bay!

Yields1 Serving
 800 g butternut pumpkin, peeled and cut into cubes
 1 brown onion, peeled and cut into wedges
 3 cloves of garlic
 2 tbsp olive oil
 ¼ cup honey
 1 l of chicken stock
 200 ml (half a can) of coconut milk
 Sea salt and cracked pepper
 100 g of Greek yoghurt (for serving)
 2 tsp chopped tarragon leaves, fresh or dried (for serving)
1

Preheat the oven to 180°C.

2

Place the pumpkin, onion, and garlic in a baking dish, and coat well with the olive oil and honey.

3

Roast for approximately 30 minutes until the pumpkin is cooked through. You can roast for longer if you want to a deeper flavour.

4

Once slightly cooled, purée in batches until smooth and put into a large saucepan, together with the stock.

5

Add the coconut milk and bring to the boil. Reduce the heat and let simmer for 2 minutes until the mixture thickens slightly. Add salt and pepper to taste.

6

Serve with a dollop of Greek yoghurt and a pinch of tarragon leaves stirred through for a more earthly, rich flavour.

7

Recipe Contributor: Alisa Kruger

Ingredients

 800 g butternut pumpkin, peeled and cut into cubes
 1 brown onion, peeled and cut into wedges
 3 cloves of garlic
 2 tbsp olive oil
 ¼ cup honey
 1 l of chicken stock
 200 ml (half a can) of coconut milk
 Sea salt and cracked pepper
 100 g of Greek yoghurt (for serving)
 2 tsp chopped tarragon leaves, fresh or dried (for serving)

Directions

1

Preheat the oven to 180°C.

2

Place the pumpkin, onion, and garlic in a baking dish, and coat well with the olive oil and honey.

3

Roast for approximately 30 minutes until the pumpkin is cooked through. You can roast for longer if you want to a deeper flavour.

4

Once slightly cooled, purée in batches until smooth and put into a large saucepan, together with the stock.

5

Add the coconut milk and bring to the boil. Reduce the heat and let simmer for 2 minutes until the mixture thickens slightly. Add salt and pepper to taste.

6

Serve with a dollop of Greek yoghurt and a pinch of tarragon leaves stirred through for a more earthly, rich flavour.

7

Recipe Contributor: Alisa Kruger

Roasted Pumpkin and Honey Soup
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