This week food photographer, stylist and blogger Cat Carstens, aka Le Famished Cat, shared her recipe for honey and rosemary pumpkin soup. Perfect for a wintery day. Follow Cat's recipes online at lefamishedcat.co.za.
Honey and rosemary pumpkin soup
Ingredients:1kg chopped pumpkin
2 chopped leeks
1tsp dried mixed herbs
1 litre vegetable stock (may need a bit more stock if not using instant pot)
1 tbsp. creamed honey
3 to 4 sprigs of rosemary
Salt and Pepper to taste
Optional add-ins at the end: 1 tbsp. nutritional yeast, cream or croutons
Method:
Fry chopped leeks and butternut in a saucepan or an instant pot with a little bit of olive oil, two sprigs of rosemary and some mixed herbs for two to four minutes, stirring with a wooden spoon.
Now add one liter of stock and boil for 20–30 minutes until the pumpkin is soft. If you are using an instant pot set it to 15 min (natural release).
Once the pumpkin is soft, add creamed honey and blend the soup with an stick blender.
Season with salt and pepper and add any of the following to serve: one tablespoon of nutritional yeast, one tablespoon of cream, croutons or fresh sourdough bread.
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