Honey Roasted Pumpkin, Carrot and Ginger Soup
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Easy
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1 hour 20 mins
This big bowl of winter comfort is made all the sweeter by roasting the pumpkin first in Capilano pure honey. It will add a sweet, caramelised richness to this classic soup, which is brightened by zingy ginger.
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Skill Level
Easy
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Prep Time
20 mins
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Cooking Time
60 mins
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Servings
2
Ingredients
- 1-2 tbsp Capilano Honey
- 1 tbsp extra virgin olive oil
- 500g kent or butternut pumpkin, peeled, de-seeded and cut into 3cm pieces
- 1 large carrot, peeled and chopped into thirds
- ½ brown onion, quartered
- 1 tsp crushed ginger
- 500ml vegetable stock
- 2 sprigs continental parsley, to serve
- 2 tsp dukkah, to serve
- 2 tbsp plain yoghurt, to serve
- Preheat oven to 180°C. Toss the pumpkin in honey, olive oil, salt and pepper, then transfer to a large roasting dish. Place carrot and onion on a separate tray and drizzle with olive oil until coated, then season with salt and pepper. Roast vegetables for 35-45 minutes until the pumpkin and carrot are soft and caramelised at the edges.
- Transfer vegetables to a soup pot and add ginger and stock. Ensure the vegetables are completely covered with liquid, adding boiling water on top if required.
- Place pot on medium heat and bring to a simmer. Reduce heat to medium low and simmer for 10 minutes, remove from heat and then blend the soup to a puree using a stick blender.
- Divide between two bowls and top with a swirl of yoghurt, dukkah and continental parsley to serve.
Used in this recipe
- Preheat oven to 180°C. Toss the pumpkin in honey, olive oil, salt and pepper, then transfer to a large roasting dish. Place carrot and onion on a separate tray and drizzle with olive oil until coated, then season with salt and pepper. Roast vegetables for 35-45 minutes until the pumpkin and carrot are soft and caramelised at the edges.
- Transfer vegetables to a soup pot and add ginger and stock. Ensure the vegetables are completely covered with liquid, adding boiling water on top if required.
- Place pot on medium heat and bring to a simmer. Reduce heat to medium low and simmer for 10 minutes, remove from heat and then blend the soup to a puree using a stick blender.
- Divide between two bowls and top with a swirl of yoghurt, dukkah and continental parsley to serve.
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