Spiced Caramelised Pumpkin Soup
Posted on By Blanche
Butternut pumpkin is our favourite and because it’s in season during our colder months they are available in abundance in our home garden but are also priced well in stores.
This recipe is a family fav and is so simple and easy to do! We prefer to roast our vegetables first for more depth & flavour! We use kanuka honey to help really caramelise all vegetables to add deliciousness, and it’s high in anti-inflammatory properties so is healthy for you too!
This soup is extra delicious with our Honey Focaccia Bread on the side for dipping.
🎃 butternut or pumpkin 1kg approx peeled and cut into chunks
🎃 kumara 500g approx peeled and cut into chunks
🎃 red onion cut into wedges
🎃 garlic split in half
🎃 olive oil 2 tablespoons
🎃 kai ora kanuka honey 2 tablespoons
🎃 ground cumin 1 teaspoon
🎃 ground cinnamon 1 teaspoon
🎃 thyme leaves 1 ½ teaspoons
🎃 salt and freshly ground black pepper
🎃 chicken stock 2 - 2 1/2 cups (depends how smooth you like your soup)
🎃 lemon juice 3-4 tablespoons (for good tang)
OPTIONAL PLATE MATES//
Preheat oven to 220°C. Line your oven tray with baking paper.
10 out of 10
PREP// 15 min