Honey Roasted Pumpkin, Carrot and Ginger Soup | Capilano Honey

Ingredients

• 1-2 tbsp Capilano Pure Honey
• 1 tbsp extra virgin olive oil
• 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