Name: Roast pumpkin soup infused with honey and nutmeg
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 (7 cups)
Ingredients: 2 brown onions, quartered; 2 cloves garlic, unpeeled; 2kg Kent pumpkin, peeled, seeded, roughly chopped; 2 Tbsp extra virgin olive oil; 2 Tbsp honey; ½ tsp ground nutmeg; Sea-salt flakes and freshly ground black pepper, to season; 800ml chicken stock, at room temperature; 25g butter, chopped; Sour cream, finely chopped chives and toasted sourdough, to serve

Roast pumpkin soup infused with honey and nutmeg

Roast pumpkin takes this classic dish to new heights.

4 (7 cups)

Prep

10M

Cook

50M

Total

Skip to Recipe

The trick to making a flavoursome pumpkin soup is to roast the vegetable with a drizzle of honey in the oven beforehand. The heat will combine with the natural sugars in the honey to help caramelise the pumpkin – infusing it with a layered, smoky flavour.

Finish this roast pumpkin soup recipe off with a sprinkle of nutmeg and serve with crusty bread or a roast vegetable and chorizo bake.

Cook’s tips

When processing hot liquid in a blender, remove the centre cap and hold a tea-towel in place on top of the blender. This will allow steam to escape, but stop any liquid. Depending on the size of your blender, you may need to process the vegetables and stock in two or three batches.
If you would like a soup with a thinner consistency simply add extra stock in step 3 until desired consistency.

Ingredients

2 brown onions, quartered

2 cloves garlic, unpeeled

2kg Kent pumpkin, peeled, seeded, roughly chopped

2 Tbsp extra virgin olive oil

2 Tbsp honey

½ tsp ground nutmeg

Sea-salt flakes and freshly ground black pepper, to season

800ml chicken stock, at room temperature

25g butter, chopped

Sour cream, finely chopped chives and toasted sourdough, to serve

Method

Preheat oven to 200°C fan-forced (220°C conventional). Line 2 oven trays with baking paper. Put onion, garlic, and pumpkin on trays. Drizzle oil and honey over the top, sprinkle with nutmeg and season. Toss to coat. Roast for 40 minutes or until vegetables are very tender and golden browned.

Transfer vegetables to the jug of a blender. Add 250ml of the stock and process until smooth. (see Cook’s tips, below).

Pour into a large saucepan and add remaining stock. Bring to a simmer over medium heat. Cook uncovered for 10 minutes or until hot. Stir through butter.

Ladle soup into serving bowls. Swirl sour cream on top and scatter with chives. Season and serve with toast.

Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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