Honey and Pumpkin Soup

By • January 11, 2013 4 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: The honey gives the soup a subtle sweetness while the spices keep things warm and tasting exactly how pumpkin soup ought to. Also worth noting that kabocha squash is the ultimate soup-pumpkin (and everything pumpkin for me.) It's flesh is the starchiest, creamiest and of all all the winter sqaush, the healthiest in it's sugar, fiber and calorie counts.

Staying in on a lazy, wintry Friday night never looked so good with a bowl -- and obligatory returns to the stove for more.
Kailey Kramer


Serves 4-6

  • 1/2 large kabocha squash (preferred) 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 cups almond milk (or your milk of choice)
  • 1/4 cup greek yogurt for topping (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.

More Great Recipes: