Honey roast pumpkin soup

This tasty soup is best served with warm, crusty bread. You can also make it with butternut squash or baby carrots


Ingredients (Serves 6-8)

  • 1kg/21⁄2lb fresh pumpkin, peeled and diced
  • 50ml/2fl oz runny honey
  • 75ml/3fl oz olive oil
  • 500g/11⁄4lb onions, peeled and diced
  • 4 bay leaves
  • 5 sprigs fresh thyme, stalks removed
  • 2 tbsp white wine vinegar
  • 450ml/16fl oz hot vegetable or chicken stock
  • 1⁄2 ltr/18fl oz double cream
  • Salt and freshly ground
  • black pepper
  • Crème fraîche to serve

Preheat the oven to 180°C, 350°F, Gas 4. Put the pumpkin in a roasting tin and coat with the honey. Bake for 10-12 minutes until the pumpkin has softened and caramelised.

Meanwhile, heat the olive oil in a large saucepan, add the onions, bay leaves, fresh thyme and white wine vinegar and sweat gently for about 5-6 minutes, or until the onions have softened.

Add the roasted pumpkin to the onions, then add the vegetable or chicken stock and bring almost to boiling point. Simmer steadily for about 20 minutes. Remove and discard the bay leaves, then stir in the double cream and bring the soup to the boil.

Once the soup has boiled, remove it from the heat and whizz in a blender or food processor.

Pass through a sieve or strainer then check and adjust the seasoning if necessary.

To serve, reheat the pumpkin soup in a clean pan, then ladle into warm bowls and top with a dollop of crème fraîche. Serve either on its own or with fresh crusty French bread.