Looking for a delightful winter warmer to grace your dinner table? Dive into the cozy comfort of our irresistibly simple Honey Roasted Pumpkin Soup - and here's the twist: no peeling required! It's a kitchen miracle, saving you precious time without compromising on flavor.
INGREDIENTS (Serves 6)
- 1.5KG of pumpkin with seeds removed
- 2 onions, halved
- 1 bulb garlic
- 2 tablespoons Kai Ora Kanuka Honey
- ¼ cup (60ml) extra virgin olive oil
- Sea salt and cracked black pepper
- 1 tablespoon curry powder
- 1/2 cup coconut cream
- 400mls water
- 1 litre chicken stock
METHOD
1. Preheat your oven to a toasty 200°C.
2. Arrange the pumpkin, onion (cut-side up), and garlic on a generously greased large oven tray, lined with non-stick baking paper. Give them a drizzle of oil and Kai Ora Kanuka Honey, then sprinkle with a dash of salt and pepper.
3. Roast for approximately 1 hour, or until the onion achieves that dreamy caramelized state and the pumpkin is soft and inviting. Once done, let them cool enough to handle.
4. Scoop out the pumpkin flesh into a large saucepan. Peel the garlic and add it, along with the onions, to the pan.
5. Stir up some magic by blending curry powder into the coconut cream.
6. Add the stock, water, and coconut cream concoction to the pan. Blend it all together until velvety smooth using a trusty hand-held stick blender.
7. Heat things up by bringing the soup to a gentle boil.
8. Serve up your creation with a flourish! We recommend a side of toasted sourdough or garlic bread for an extra touch of indulgence.
Warm, wholesome, and bursting with flavor, our Kanuka Honey Roasted Pumpkin Soup is guaranteed to become a winter favorite. Share your culinary masterpiece with us and spread the joy! 🍲✨
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