2kg pumpkin/squash, de-seeded & chopped up into wedges
A few teaspoons of runny honey
A few sprigs of fresh rosemary
1.5 litres of vegetable stock
preparation 10 mins • you cook for 14 mins •
Watch a 30 second preview of my cook-along video below
This is an autumn classic. Use either pumpkin or butternut squash for this soup as both work perfectly. The sweetness of pumpkin/squash is unique amongst vegetables and provides a great basis for this delicious soup. If you've never tried it before, give it a go - you won't be disappointed.
2 baking trays
Stick blender or food processor
Before you start, preheat your oven to 190c. Have the pumpkin/squash prepared and ready. Have ther salt, pepper, rosemary & honey out and click here!