Forest Honey Roasted Pumpkin Soup
PREP TIME
20 mins
COOKING TIME
70 mins
DIFFICULTY
Easy-Medium
SERVE
6 people
Ingredients
- 1kg Pumpkin (skin and seeds removed)
- 4-5 medium onions
- 4 cloves garlic
- Salt and pepper
- 3 Tbsp BeeMade Organic Beech Forest Honey or NZ Forest Honey
- 3 Tbsp Olive oil
- 500ml water
- 1 tsp chicken stock powder
- 1/2 tsp nutmeg
Cooking Instructions
- Preheat oven to 180°C.
- Remove seeds and skin from the pumpkin. Cut into 3cm cubes. Peel and cut onion into quarters and peel the garlic cloves. Place pumpkin, onions and garlic on a lined oven tray, in a single layer.
- Measure BeeMade Forest Honey and oil into a small bowl. Whisk to combine well. Brush generously over the pumpkin, onions and garlic. Season with salt and pepper. Place in the hot oven for 1 hour or until soft and golden brown. Baste at least once during cooking.
- Measure water, stock and nutmeg into a large saucepan. Add the roasted vegetables. Bring to the boil and turn down to simmer for 5-10 minutes, making sure the onion is well cooked. Stir regularly. Add more water if required.
- Blitz the soup in a food processor or with a stick blender until there are no chunky bits. Serve with toasted bread.
Buy the New Zealand Forest Honey variety to make your very own!
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