Pumpkin Soup infused with Honey and Nutmeg

Pumpkin Soup infused with Honey and Nutmeg

Pumpkin Soup infused with Honey and Nutmeg


Pumpkin soup with a drizzle of honey in the oven beforehand. The heat will combine with the natural sugars in the honey to help caramelize the pumpkin and infuse the soup with a sweet and smokey flavor. 


  • When processing hot liquid in a blender, remove the  cap and hold a tea-towel in place on top of the blender. This will allow steam to escape, but stop any liquid. Depending on the size of your blender, you may need to process the vegetables and stock in two or three batches.
  • If you would like a soup with a thinner consistency simply add extra stock in step 3 until desired consistency.


2 brown onions, quartered

2 cloves garlic, unpeeled

2kg Kent pumpkin, peeled, seeded, roughly chopped

2 Tbsp extra virgin olive oil

2 Tbsp Rango Honey (any flavor)

½ tsp ground nutmeg

salt flakes and pepper

800ml chicken stock

25g butter, chopped


  1. Preheat oven to 375 degrees. Line 2 oven trays with baking paper. Put onion, garlic, and pumpkin on trays. Drizzle oil and honey over the top, sprinkle with nutmeg and season. Toss to coat. Roast for 40 minutes or until vegetables are very tender and golden browned.

  2. Blend Vegetables. Add 250ml of the stock and process until smooth. (see tips).

  3. Pour into a large saucepan and add remaining stock. Bring to a simmer over medium heat. Cook uncovered for 10 minutes or until hot. Stir through butter. 

  4. Ladle soup into serving bowls. Top with sour cream and scatter with chives. Season and serve with toast.