small butternut pumpkin, approximately 1 kg
medium potatoes, halved
brown onion, chopped
cloves of garlic, minced
Pinch of grated nutmeg
cups of vegetable stock
Fresh cream – to garnish
Savory or sweet, pumpkin can take on any role. This soup is filling and perfect for those cold winter nights.
Preheat the oven to 180°.
Prepare baking tray by coating it with a layer of Noor Oil.
Cut the pumpkin in half and remove the seeds. Lightly coat the cut surface of the pumpkin with Noor Oil and season with sea salt.
Place on tray with potatoes, face down.
Drizzle some Noor Oil and roast until vegetables are tender (around 40 minutes). Once ready, roughly chop potatoes and spoon out pumpkin.
In a large pot, heat Noor Oil.
Add chopped onions and garlic, fry until soft.
Add chopped potatoes and pumpkin and a pinch of nutmeg.
Stir until well incorporated.
Add vegetable stock, reduce heat, cover and simmer for 20 minutes.
Use food processor (hand-held preferred) to pulverize entire contents, including the honey to a smooth creamy consistency.
Serve in soup bowls and garnish with a swirl of fresh cream. Serve immediately.