Honey Roasted Butternut Pumpkin Soup
Honey Roasted Butternut Pumpkin Soup
Need a gluten free, primal, and vegetarian soup? Honey Roasted Butternut Pumpkin Soup could be an awesome recipe to try. This recipe makes 2 servings with 688 calories, 7g of protein, and 28g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cream, honey, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 7 minutes.
Ingredients
2
brown onions, chopped1kg
butternut pumpkin (butternut squash), peeled and deseeded and cut into wedges2sticks
celery, chopped2Tbsps
cream3cloves
garlic59milliliters![honey]()
honey1teaspoons![grated nutmeg]()
grated nutmeg3Tbsps![olive oil]()
olive oil1Tbsp![chopped rosemary]()
chopped rosemary2servings![sea salt and freshly cracked black pepper to taste]()
sea salt and freshly cracked black pepper to taste1liters![vegetable stock]()
vegetable stock
brown onions, chopped1kgbutternut pumpkin (butternut squash), peeled and deseeded and cut into wedges2stickscelery, chopped2Tbspscream3clovesgarlic59milliliters
honey1teaspoons
grated nutmeg3Tbsps
olive oil1Tbsp
chopped rosemary2servings
sea salt and freshly cracked black pepper to taste1liters
vegetable stockDifficultyEasy
Ready In7 m.
Servings2
Health Score38
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