Recipe with honey

Summer Blossom Honey Pumpkin Soup in a Jar

The creamy, floral summer blossom honey rounds off the autumnal pumpkin soup beautifully, bringing out the pumpkin's natural sweetness without being overpowering.

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

Ingredients

• 600 g Hokkaido pumpkin
• 1 onion
• 1 small carrot
• 1 tbsp summer blossom honey
• 600 ml vegetable stock
• 100 ml cream
• 1 tbsp butter
• 1 pinch nutmeg
• Salt, pepper
• 2 tbsp pumpkin seeds

Method

1. Wash the Hokkaido pumpkin, remove the seeds and roughly dice it, skin on. Peel and finely chop the onion and carrot.
2. Melt the butter in a pot and gently sauté the onion and carrot until translucent.
3. Add the pumpkin, sauté briefly, then pour in the vegetable stock.
4. Simmer over medium heat for about 20 minutes, until the pumpkin is soft.
5. Add the cream and blend everything finely, then season with nutmeg, salt and pepper.
6. Finally, stir in the summer blossom honey and pour the soup into small jars.
7. Toast the pumpkin seeds in a dry pan and sprinkle over the soup.

Nutritional values per serving (approx.): 175 kcal · Fat 12 g · Carbohydrates 14 g · Protein 3 g

Tip: For an even finer consistency, pass the soup through a sieve after blending.

Honey used: View summer blossom honey in the shop →

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