Roast pumpkin soup infused with honey and nutmeg

Roast pumpkin takes this classic dish to new heights.
4 (7 cups)

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.




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.

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