Honey Roasted Pumpkin Soup with Sage and Chilli

If I could only use two words to describe this Honey Roasted Pumpkin Soup with Sage and Chilli, then I would say: velvety and wintery. I know that winter hasn’t officially started yet but we had a few frosty days here in the UK recently which made me want to make a nice and hot soup. From my previous recipes, you can tell that I do love pumpkins for their variety and numerous health benefits, but I only realised it now that I haven't shared a pumpkin soup recipe yet! I added a little twist to this soup by roasting the squash with some honey and then seasoning the soup with sage and chilli. The flavours came nicely together and the soup was velvety but on the 'thinner' side (you can always use less water or broth to get a thicker consistency).

 Prep time: 15 min

Cooking time: 30-35 min

Total time: 45-50 min

Servings: 4

INGREDIENTS
 
 · 1 small squash, diced
 · 1 large carrot
 · ½ red bell pepper
 · 1 celery stick
 · 1 small onion
 · 2 cloves garlic
 · 2 tbsp olive oil
 · 2 tbsp honey
 · salt, pepper, and chilli to taste
 · 1sprig of sage
 · 1½ litre water or vegetable stock

DIRECTIONS
 
 1. Preheat the oven to 220°C/200°C fan/gas 7
 
 2. Pop the diced squash on a tray lined with parchment paper. Toss with olive oil, honey, salt, and pepper and pop it in the oven for 20-25 min, or until they are nicely roasted.
 
 3. Meanwhile pour the water or stock in a pot and bring in to boil. Add the coarsely chopped carrot, bell pepper, celery stick, onion, and garlic. When the squash is roasted add it as well to the pot along with the sage, and boil until all the vegetables are soft.
 
 4. When the soup is ready, use a blender or a stick blender to liquidise the soup, taking extra care with the hot liquid.
 
 5. Season with salt, pepper, and chilli to your preference.

Tip: If you like a bit of crunchiness in your velvety soup serve with toasted pumpkin seeds and freshly made croutons as we did here. If on a gluten-free diet, use gluten-free bread for your croutons.

This Honey Roasted Pumpkin Soup with Sage and Chilli is vegan, gluten- and dairy-free.

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