Honey Roasted Pumpkin Soup – Chasing Crusoe.


20190617_102815.jpgWinter is upon us and there’s nothing quite like a warming soup, enjoyed with fresh homemade bread.

I have tried lots of variations to perfect pumpkin soup, but this combination of honey, garlic, herbs & kumara is divine and roasting the pumpkin first, makes the soup all the more full of of flavour.

This soup freezes well…perfect to heat up for ravenous family members who you want to ensure are getting healthy nutritional goodness.

It is perfect for an entree, lunch or light meal. And I hope that you love this recipe as much as my family does!

Honey Roasted Pumpkin Soup.



1T honey

Olive oil

1-2 cloves garlic

1 onion

1 kumara

1 medium size pumpkin (approx 1.5kg)

1 1/2 – 2 1/2 cups beef stock

1t curry powder

1t nutmeg

Salt & pepper

1 cup cream or coconut cream

Fresh herbs to garnish


Chop kumara, onion and pumpkin into small pieces.

Gently toss garlic cloves, kumara, onion & pumpkin in honey & olive oil and roast at 200C for approximately 45 min until tender.

Once roasted, remove garlic and pumpkin from skin and discard.

Blend or process or mash the garlic, onion, kumara & pumpkin until smooth, slowly adding beef stock to reach your desired consistency.

Add herbs and 1 cup of cream or coconut cream, to your preference, and mix well.

Heat in a pot and ladle into bowls.

Garnish with chopped fresh herbs.

Serve with fresh bread.




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