Roast pumpkin soup infused with honey and nutmeg Recipe - Better Homes & Gardens Australia
Warm up with roasted pumpkin soup, complete with a drizzle of honey and nutmeg. A deliciously sweet and savoury soup perfect for cosy autumn or winter meals.
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Ingredients
- 2 brown onions, quartered
- 2 cloves garlic, unpeeled
- 2kg Kent pumpkin, peeled, seeded, roughly chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- ½ tsp ground nutmeg
- Sea-salt flakes and freshly ground black pepper, to season
- 800ml chicken stock, at room temperature
- 25g butter, chopped
- Sour cream, finely chopped chives and toasted sourdough, to serve
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