Honey Roasted Butternut Pumpkin Soup

Ingredients

• 1 kg butternut pumpkin (aka butternut squash—peeled, deseeded, and cut into wedges)
• 1/4 cup honey
• 1/2 tsp grated nutmeg
• 3 tbsp olive oil
• sea salt and freshly cracked black pepper (to taste)
• 2 brown onions (chopped)
• 3 cloves garlic
• 2 sticks celery (chopped)
• 1.25 litres vegetable stock
• 1 tbsp chopped rosemary
• 2 tbsp cream

Instructions

1. 1

   Preheat the oven to 180°C/350°F.

2. 2

   Place the pumpkin in a baking tray and cover with 2 tablespoons of the olive oil, nutmeg, honey, salt, and pepper. Toss to ensure the pumpkin is coated evenly and roast in the oven until the pumpkin is softened and cooked through. Set aside.

3. 3

   In a large stock pot, heat 1 tablespoon of olive oil over a medium low heat and add the onion, garlic, and celery. Cook until the onion is softened and golden. Reduce the heat, if necessary, to stop the onion burning.

4. 4

   Add the pumpkin to the pot along with the stock and rosemary. Stir to combine, and then blend with a stick blender until smooth. Alternately, pour the mixture into a blender and blend until smooth.

5. 5

   Return the pot to the hot plate and add the cream. Stir through and simmer for 2 to 3 minutes.

6. 6

   Serve with crusty bread.