Wednesday, October 15, 2014

Honey & Thyme Roasted Pumpkin Soup

Fall is here, it is getting colder and it is officially sweater weather! Yay! This also means soup's on- it literally is at my place! Pumpkins are back and the first time I saw them again at the supermarket I bought a piece without knowing what I wanted to do with it. One cold afternoon I decided to roast my pumpkin and turn it into a lovely Fall soup that warms you inside out...



What do you need?

- 500gr of diced pumpkin
- 2 tbsp of honey
- a couple of sprigs of fresh thyme
- some salt
- a couple of gluts of olive oil
- 1l of hot chicken stock (or a cube with 1l of hot water)
- a red onion, diced
- 1 clove of garlic

What do you need to do?

Pre-heat the oven on 180°C.

Place your diced pumpkin in a bowl and add the olive oil, thyme, honey and salt. Mix it well and make sure the pumping is well covered. Place it on an oven tray and pop it in the oven, making sure the pumpkin is spread around.

Leave to cook in the oven for 30 minutes. When the pumpkin is soft, remove from the oven and put aside.

In your favorite soup pot, heat some olive oil and cook the onions and quartered clove of garlic. When the onion becomes see-through add the pumpkin and mix. Leave to cook a little longer before adding the stock, then simmer on a low heat for 5-10 minutes. Then grab your mixer and mix it all together. Should the soup seem too thick, add some more water and season to taste.

Serve piping hot with some cream or coconut milk to make it extra yum! Happy Fall <3


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