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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Honey Butternut Pumpkin Soup Recipe

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This recipe for Honey Butternut Pumpkin Soup is from Debbie's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2kg Butternut Pumpkin
2 Carrots
2 Large Brown Onions
1 Large Sweet Potato
4 Garlic Cloves
2 Sprigs Fresh Rosemary
6 Cups Chicken Stock
1/2 Cup Honey
1/2 Tbsp Nutmeg
Pinch Dried Chilli Flakes
1 Tsp Curry Powder
Directions:
Directions:
Peel pumpkin. Dice carrot, pumpkin & sweet potato into cubes. Cut onion into quarters and peel garlic. Place all vegetables onto a baking tray. Drizzle oil & honey over top to coat. Sprinkle with nutmeg and bake in moderate oven until soft.

Place all vegetables and juices from baking tray into food processor,add sprigs of rosemary and puree.

Place into large saucepan and add chicken stock, curry powder and dried chilli flakes. Heat on low until combined and heated through.

Service with cream and cheese scones.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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