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Roasted Butternut Soup with Honey Pumpkin Seeds and Rolls
Nato Zondagh
Butternut Soup is a well known winter warmer that is also filled with plenty of nutrients making it an easy go-to recipe.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer, Lunch, Main Course, Soup
Cuisine
Global
Servings
1
Ingredients
For the Soup
10
ml
Olive Oil
50
g
White Onion
Finely chopped
2
g
Ground Cumin
300
g
Butternut
Peeled and cubed
0.25
g
Chicken Stock
200
ml
Water
For the stock
30
ml
Orange Juice
100
ml
Coconut Milk
100
ml
Cream
2
g
Fine Salt
For the Garnish
10
g
Pumpkin Seeds
0.5
g
Ground Cumin
0.125
g
Cayenne Pepper
2
g
Honey
For the Bread
60
g
Bread Dough
Instructions
For the Soup
Heat oil in a large pot, add onions & fry until tender. Add ground cumin & stir to coat onions.
Add butternut & stir to coat in spices.
Deglaze with orange juice then add chicken stock & coconut milk. Bring to boil.
Leave to boil until butternut is soft & tender. Use a hand blender to blend until smooth.
Add cream & salt, stir through.
For the Garnish
Toast pumpkin seeds & spices in a pan.
Add honey & orange zest & shake the pan to coat the seeds. Sprinkle over soup when dished.
For the Bread
Bake as per instructions.
Keyword
Butternut, Pumpkin Seeds