Cream of pumpkin and honey soup recipe

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Recipe facts:
Takes: 20 mins to prepare and 25 mins to cook
Serves: 4 


1 x 1kg pumpkin, peeled, de-seeded and cut into chunks
40ml olive oil
2 small onions, diced
800ml vegetable stock
2tbsp honey
4tbsp crème fraiche
1 small carrot
1tbsp paprika, to garnish
25g Japanese mini rice crackers, to garnish


Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 4-5 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.

Stir in the crème fraiche, then puree the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls. Whisk together the honey and paprika with a teaspoon of hot water.

Ladle the soup into serving bowls and drizzle this mixture on top. Garnish with a small stack of the julienned carrot in the centre and a few Japanese rice crackers.

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