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  • Writer's pictureMadelaine

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).

honey roasted pumpkin soup with sage and chilli is a small soup bowl, topped with toasted pumpkin seeds and served with croutons; acorn decorations on the side and white and green tablecloth underneath

Honey Roasted Pumpkin Soup with Sage and Chilli

Honey Roasted Pumpkin Soup with Sage and
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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.

honey roasted pumpkin soup with sage and chilli is a small soup bowl, topped with toasted pumpkin seeds and served with croutons; acorn decorations on the side and white and green tablecloth underneath

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.

honey roasted pumpkin soup with sage and chilli is a small soup bowl, topped with toasted pumpkin seeds and served with croutons; acorn decorations on the side and white and green tablecloth underneath

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

honey roasted pumpkin soup with sage and chilli is a small soup bowl, topped with toasted pumpkin seeds and served with croutons; acorn decorations on the side and white and green tablecloth underneath

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen

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