Recipe with honey

Spring Blossom Honey Pumpkin Soup as a Starter

Spring blossom honey is delicately creamy and mild and subtly rounds off an autumn pumpkin soup without making the soup sweet.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin
• 1 onion
• 1 carrot
• 1 tbsp butter
• 700 ml vegetable stock
• 100 ml cream
• 1 tbsp spring blossom honey
• 1 tsp freshly grated ginger
• Salt
• Pepper
• 2 tbsp pumpkin seeds

Method

1. Wash the squash, halve it, remove the seeds and cut into cubes with the skin on.
2. Peel and dice the onion and carrot.
3. Melt the butter in a pan and briefly sweat the onion, carrot and squash in it.
4. Add the ginger, pour in the vegetable stock, cover and cook for about 20 minutes until soft.
5. Purée the soup until smooth, stir in the cream and heat again.
6. Stir in the spring blossom honey – as it is mild, it rounds the soup off – and season with salt and pepper.
7. Briefly toast the pumpkin seeds in a pan without fat.
8. Pour the soup into small bowls and sprinkle with the pumpkin seeds.

Nutrition per serving (approx.): 180 kcal · Fat 12 g · Carbohydrates 14 g · Protein 4 g

Tip: For a more delicate note, add a squeeze of lemon juice. Hokkaido squash does not need to be peeled.

Honey used: View spring blossom honey in the shop →

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