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

This big bowl of winter comfort is made all the sweeter by roasting the pumpkin first in Capilano pure honey.

View full recipe on capilanohoney.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at capilanohoney.com.

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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

Honey Roasted Pumpkin, Carrot and Ginger Soup

Ingredients

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