Honey Roasted Pumpkin Soup

Honey Roasted Pumpkin Soup
  • 1.5kg pumpkin, halved and seeds removed
  • 2 onions, halved
  • 1 whole head of garlic, separated into cloves
  • 2 tbsp Kai Ora manuka honey
  • 60mL olive oil, plus a little bit extra
  • 2 tbsp ginger, grated (optional)
  • 1 tbsp curry powder
  • ½ cup coconut cream
  • 400mL water
  • 1L chicken stock (or vegetable stock for a plant-based soup)
  • smoked paprika (optional)
  1. Preheat oven to 200ºC.
  2. Line a large oven tray with non-stick baking paper and lightly oil. Place the pumpkin, garlic and onion cut-side up. Season generously with salt and pepper, and drizzle over olive oil and honey.
  3. Bake for about an hour or until pumpkin is soft and onion is caramelised. Set aside until cool enough to handle.
  4. Scoop out the pumpkin flesh into a large saucepan. Remove the onion and garlic from their skins and add to the pan.
  5. Stir curry powder into the coconut cream.
  6. Add stock, water, coconut cream and ginger (if using) to the pan. Blend using a hand-held stick blender until smooth.
  7. Heat soup until it just starts bubbling. It’s best not to bring it to a full boil as it may cause the coconut cream to separate.
  8. Ladle soup into bowls and sprinkle a pinch of smoked paprika over the top, if desired. Serve with crusty bread.