Honey and Pumpkin Soup

By • January 11, 2013 • 4 Comments

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Author Notes: The honey gives the soup a subtle sweetness while the spices keep things warm. Staying in on a lazy, wintry Friday night never looked so good with a bowl (plus, obligatory guilt-free second helpings) of this stuff and a glass of zinfandel. Kailey Kramer

Serves 4-6

  • 1/2 large kabocha squash or sugar pumpkin
  • 2 cloves of garlic
  • 1 leek, cut thin
  • 2 tablespoons good honey
  • splashes dry white wine
  • 4 C. low-sodium vegetable broth
  • 1 bay leaf
  • 1 tablespoon cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 1/2 cup almond milk (or your milk of choice)
  • 1/4 cup greek yogurt (optional)
  • mustard greens, pepitas, pomegranate seeds, toasted almonds (optional)
  1. Pre-heat a 400F oven and roast the squash in large pieces in skins for about 20 - 30 minutes, or just until tender. This can be done ahead and kept in the fridge for a few days. Before preparing the soup, remove the skins and scoop out the flesh into a bowl and cut roughly into large chunks . Set aside. Heat the olive oil in medium size pot over medium-high heat. Sauté the garlic until fragrant and add onion. Add a pinch of salt to sweat the onion and cook until translucent. At this point, add the honey and allow the onions to caramelize. The pan should also be on high heat. Deglaze the pot with the splash of white wine (one quick circle around the pan) half of the stock and scape all the brown bits from the bottom of the pot. Add the remaining stock. Add 1 C. of almond milk, pumpkin, bay leaf and spices. Stir, cover and allow to simmer for about 15 minutes, allowing flavors to combine. Remove the bay leaf and transfer the mixture to a blender -- work in batches if need be. Blend until smooth, adding additional stock if you feel the consistency is too thick. Return to the pan and whisk in the other 1/2 of almond milk and greek yogurt. Transfer back to pot and heat through on the stove and whisk briefly. Add a 1/4 C. of plain greek yogurt if you're looking for even more more creaminess.
  2. Drizzle with a bit of honey, top with desired greens and garnish. Serve and enjoy.
  3. Note: Any of the spice measurements can be adjusted to your taste and more stock or milk can be added if you feel the soup appears too thick after blending.
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over 1 year ago plainhomecook

Sounds so good! but you left the honey out of your ingredients list (and the wine, come to that). How much honey do you use?

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over 1 year ago Kailey Kramer

odd! I definitely remember entering the ingredients, i must not have saved the recipe properly! They're in there now though! Thanks and enjoy!

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over 1 year ago plainhomecook

Thanks for your quick response - I'm looking forward to making this.

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over 1 year ago Kailey Kramer

no problem, hope you love it!