Honey Roasted Pumpkin, Carrot and Ginger Soup

Name: Honey Roasted Pumpkin, Carrot and Ginger Soup
Ingredients: 500g kent or butternut pumpkin, peeled, de-seeded and cut into 3cm pieces; 1 large carrot, peeled and chopped into thirds; ½ brown onion, quartered; 1 tsp crushed ginger; 500ml vegetable stock; 2 sprigs continental parsley, to serve; 2 tsp dukkah, to serve; 2 tbsp plain yoghurt, to serve

capilanohoney.com

A sweet, caramelised rich soup, brightened by zingy ginger. This comforting winter dish has the perfect balance of sweet and savoury.

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Ingredients

500g kent or butternut pumpkin, peeled, de-seeded and cut into 3cm pieces
1 large carrot, peeled and chopped into thirds
½ brown onion, quartered
1 tsp crushed ginger
500ml vegetable stock
2 sprigs continental parsley, to serve
2 tsp dukkah, to serve
2 tbsp plain yoghurt, to serve

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Honey Roasted Pumpkin, Carrot and Ginger Soup

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