Soup of one of those things that, for me at least, is perfect in both summer and winter. This Honey Pumpkin Soup was something simple, easy and delicious that I came up with. A bowl of Honey Pumpkin Soup and a couple slices of rustic baguette would be ideal after a cool day outdoors or, when cold, as a refresher after a hot day. The Honey Pumpkin Soup can easily be made vegan by replacing the honey with agave syrup, brown sugar or maple syrup.
Honey Pumpkin Soup Recipe
900 g Muscade pumpkin, cut into 1.5/2cm cubes
1/2 red onion, finely chopped
2 tbsp olive oil
2 cups vegetable stock
2 tbsp wildflower honey
1/4 tsp cayanne pepper
1 pinch sea salt
1 pinch fresh ground pepper
1 pinch muscat nut powder
In a large soup pan sweat the onions in the olive oil. When done add in the pumpkin, vegetable stock and honey. Cover and simmer for 30-40 minutes stirring occasionally. Add in the salt and spices, stir and cover for five minutes. At this point you can turn off the heat. Carefully blitz the soup being carefully to avoid splashing.
Serve immediately with some slice rustic baguette and a side salad. If you intend to freeze the soup for future use cool it down completely and then freeze in separate freezer proof containers for up to 3 months.
Soup is excellent for meal prep as it can be portioned out and will hold for 4 days in the fridge and up to 3 months in the freezer. Honey Pumpkin Soup is easy to freeze and does not change its texture when frozen. You can also play around with different types of pumpkins and squash to change the flavour profile.
This recipe makes 5 – 6 servings.