Honey Roasted Pumpkin, Carrot and Ginger Soup
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Easy
-
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.
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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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-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
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-
مستوى المهارة
سهلة
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مدة التحضير
20 دقيقة
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مدة الطهي
60 دقيقة
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الحصص
2
المكونات
- 1-2 ملاعق كبيرة عسل كابيلانو الصافي
- 1 معلقة صغيرة زيت زيتون بكر أصيل
- 500 غم يقطين كِنت أو باترنات، مقشر ومنزوع البذور ومقطّع إلى قطع حجمها 3 سم
- 1 جزرة كبيرة مقشرة ومقطعة إلى أثلاث
- ½ بصلة بني مقطعة إلى أرباع
- 1 ملعقة صغيرة زنجبيل مطحون
- 500 مل مرق خضروات
- 2 عود بقدونس كونتيننتال للتقديم
- 2 ملعقة صغيرة دقة للتقديم
- 2 ملعقة كبيرة زبادي للتقديم
- يسخن الفرن إلى 180 درجة مئوية. اخلط اليقطين بالعسل وزيت الزيتون والملح والفلفل، ثم انقلها إلى طبق كبير للشوي بالفرن. ضع الجزر والبصل في صينية منفصلة ورش عليه زيت الزيتون حتى يغطى، ثم تبله بالملح والفلفل. اشوي الخضار لمدة 35-45 دقيقة حتى يصبح اليقطين والجزر طريين ومحمرين عند الحواف.
- انقل الخضار إلى قدر الشوربة وأضف الزنجبيل والمرق. تأكد من تغطية الخضار تماماً بالمرق، مع إضافة الماء المغلي فوقه إذا لزم الأمر.
- يوضع القدر على نار متوسطة ويترك حتى يتم الطهي ببطء. خفف الحرارة إلى درجة حرارة متوسطة هادئة واتركها على النار لمدة 10 دقائق، ثم ارفعها عن النار واخلط الشوربة باستخدام عصا الخلاط حتى يصبح مزيجاً كثيفاً.
- قسّمه بين وعاءين وغطيه بدوائر الزبادي والدقة والبقدونس للتقديم.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- يسخن الفرن إلى 180 درجة مئوية. اخلط اليقطين بالعسل وزيت الزيتون والملح والفلفل، ثم انقلها إلى طبق كبير للشوي بالفرن. ضع الجزر والبصل في صينية منفصلة ورش عليه زيت الزيتون حتى يغطى، ثم تبله بالملح والفلفل. اشوي الخضار لمدة 35-45 دقيقة حتى يصبح اليقطين والجزر طريين ومحمرين عند الحواف.
- انقل الخضار إلى قدر الشوربة وأضف الزنجبيل والمرق. تأكد من تغطية الخضار تماماً بالمرق، مع إضافة الماء المغلي فوقه إذا لزم الأمر.
- يوضع القدر على نار متوسطة ويترك حتى يتم الطهي ببطء. خفف الحرارة إلى درجة حرارة متوسطة هادئة واتركها على النار لمدة 10 دقائق، ثم ارفعها عن النار واخلط الشوربة باستخدام عصا الخلاط حتى يصبح مزيجاً كثيفاً.
- قسّمه بين وعاءين وغطيه بدوائر الزبادي والدقة والبقدونس للتقديم.
-
تفنّن مع عسل كابيلانو...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
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-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Organic Raw 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 yogurt, 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 caramelized 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 yogurt, dukkah and continental parsley to serve.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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 caramelized 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 yogurt, dukkah and continental parsley to serve.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
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
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- 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.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
60 mins
-
Servings
2
Ingredients
- 1-2 tbsp Capilano Pure 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
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- 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.
-
Create it with Capilano...
- See all recipes
