Silky Roasted Pumpkin and Honey Soup Recipe

Name: Silky Roasted Pumpkin and Honey Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Islamic
Ingredients: For the soup:; 500g pumpkin; 3 tablespoons extra virgin olive oil; 1 large onion; 3 cloves garlic; 500ml good quality vegetable stock; ½ teaspoon ground cinnamon (use Ceylon cinnamon for best flavour); ¼ teaspoon ground nutmeg, freshly grated if possible; ½ teaspoon fine sea salt, plus extra to taste; ¼ teaspoon freshly ground black pepper, plus extra for serving; 2 tablespoons raw honey; 100ml water; For garnishing:; 1 tablespoon honey; Small handful of toasted pumpkin seeds (optional but adds lovely crunch); Fresh sage leaves (optional); Extra virgin olive oil, for drizzling

This warming soup transforms humble pumpkin into liquid gold, with caramelised edges adding incredible depth whilst fragrant spices create layers of flavour. The silky texture and balanced sweetness make it absolutely irresistible. Learn how to make this quick and easy recipe that's perfect for cosy evenings!

Prep15 mins

Cook35 mins

Serve2

Kcal245

Ingredients

For the soup:
500g pumpkin, butternut squash works beautifully too - peeled, deseeded and cut into 2cm cubes
3 tablespoons extra virgin olive oil, divided
1 large onion, roughly chopped (about 200g)
3 cloves garlic, finely minced
500ml good quality vegetable stock, warmed (or chicken stock if preferred)
½ teaspoon ground cinnamon (use Ceylon cinnamon for best flavour)
¼ teaspoon ground nutmeg, freshly grated if possible
½ teaspoon fine sea salt, plus extra to taste
¼ teaspoon freshly ground black pepper, plus extra for serving
2 tablespoons raw honey, use a floral variety like orange blossom for beautiful complexity
100ml water, if needed for consistency
For garnishing:
1 tablespoon honey, for drizzling
Small handful of toasted pumpkin seeds (optional but adds lovely crunch)
Fresh sage leaves (optional)
Extra virgin olive oil, for drizzling

Directions

Step 1
Preheat your oven to 200°C/400°F and line a large baking tray with baking parchment. Toss the pumpkin cubes with 2 tablespoons of olive oil, a good pinch of salt, and half the black pepper until every piece is beautifully coated. Spread them out in a single layer, making sure they're not crowded as this is crucial for achieving those gorgeous caramelised edges rather than steamed, pale cubes. Roast for 25 minutes, turning halfway through, until the edges are golden brown and slightly charred whilst the flesh is completely tender when pierced with a fork.
Step 2
Whilst the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion with a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until they're softened and turning a lovely golden colour. Don't rush this step as the caramelised onions add incredible depth of flavour to your soup. If they start catching on the bottom, reduce the heat slightly and add a splash of water to deglaze the pan.
Step 3
Add the minced garlic to the softened onions and cook for 1 to 2 minutes, stirring constantly, until it smells absolutely incredible but hasn't taken on any colour. Garlic burns quickly and turns bitter, so keep a close eye on it. You want that beautiful fragrant aroma that fills your whole kitchen and makes everyone ask what's cooking.
Step 4
Sprinkle in the cinnamon and nutmeg, stirring them through the onion and garlic mixture for about 30 seconds until the spices are toasted and releasing their warm, aromatic oils. This blooming technique intensifies their flavour dramatically and creates a more complex, layered taste in your finished soup. You'll notice the spices darken slightly and smell more pronounced.
Step 5
Once your pumpkin is beautifully roasted, add it to the pan along with any caramelised bits from the baking tray (these are flavour gold, so scrape them all in). Pour in the warmed stock and bring everything to a gentle simmer. Let it bubble away for 5 minutes to allow all those gorgeous flavours to mingle and develop. The pumpkin should break apart easily when pressed with the back of your spoon.
Step 6
Remove the pan from the heat and stir in the 2 tablespoons of honey, mixing it through completely. Now it's time to blend until silky smooth using either a stick blender directly in the pan (easiest method and less washing up) or carefully transfer in batches to a jug blender. If using a jug blender, never fill it more than halfway and hold a tea towel over the lid as hot liquid expands and can cause dangerous splashing. Blend for a good 2 to 3 minutes until the soup is completely velvety with no lumps whatsoever.
Step 7
Check the consistency of your soup, which should be thick enough to coat the back of a spoon but still pourable. If it's too thick for your liking, gradually add the water, 50ml at a time, blending between additions until you reach your perfect consistency. Taste and adjust the seasoning, adding more salt if needed and a good grinding of black pepper. The balance should be earthy sweetness from the pumpkin and honey, warmth from the spices, and depth from the caramelised onions.
Step 8
Ladle the gorgeous golden soup into warmed bowls and don't be shy with the garnishes as they add both flavour and visual appeal. Drizzle each serving with a teaspoon of honey in a decorative swirl, add a good grinding of black pepper, scatter over those toasted pumpkin seeds if using, and finish with a drizzle of your best extra virgin olive oil. A fresh sage leaf on top adds a professional touch and beautiful colour contrast. Serve immediately whilst piping hot with warm crusty bread for dipping.

Sunnah

Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.

Sacred Guidance

Chicken

I saw the Messenger of Allah ﷺ eating chicken meat.

— Jami' at-Tirmidhi 1827Sahih

Garlic

The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'

— Jami' at-Tirmidhi 1807Sahih

Onions

The Prophet ﷺ said, 'Whoever has eaten garlic or onion should keep away from us (or should keep away from our mosque).'

— Sahih al-Bukhari 5452Sahih

Pumpkin

The Prophet ﷺ ate that pumpkin with relish.

— Sahih Muslim 2041bSahih

Olives

Allah is the Light of the heavens and the earth... lit from the oil of a blessed tree, an olive, neither of the east nor of the west, whose oil would almost glow even if untouched by fire. Light upon light.

— Quran 24:35Divine

Olive Oil

Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.

— Sunan Ibn Majah 3319Sahih

Honey

The Prophet ﷺ loved sweet things and honey.

— Sahih al-Bukhari 5431Sahih

Water

When drinking Zamzam, face the Qiblah, mention Allah's name, drink in three sips, and praise Allah afterward.

— Sunan Ibn Majah 3061Hasan

✦

Prophetic Etiquette

Wash your hands and say:

بِسْمِ اللهِ وَ عَلَى بَرَكَةِ اللٰهBismillahi wa 'ala barakatillahIn the name of Allah and with the blessings of Allah

If you forget to say it at the beginning, say:

بِسْمِ اللهِ أَوَّلَهُ وَآخِرَهُBismillahi awwalahu wa akhirahuIn the name of Allah at its beginning and end

Sit down to eat, rather than eating while standing or walking.

Always eat with your right hand, as the Prophet ﷺ said:

Let every one of you eat with his right hand and drink with his right hand.

Eat in moderation, as the Prophet ﷺ advised:

One-third should be for food, one-third for drink, and one-third should be left empty for air.

Eat from what is nearest to you on the plate, and do not reach across for food that is distant.

Take small morsels of food, and chew your food well.

Do not blow on hot food or drinks; allow them to cool naturally.

Do not eat or drink from gold or silver utensils.

When finished, say:

الْحَمْدُ لِلَّهِ الَّذِي أَطْعَمَنَا وَسَقَانَا وَجَعَلَنَا مُسْلِمِينَAlhamdulillahil-ladhi at'amana wa saqana wa ja'alana MusliminPraise be to Allah who has fed us and given us drink and made us Muslims

Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.

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Silky Roasted Pumpkin and Honey Soup Recipe

Prep15 mins

Cook35 mins

Serve2

Kcal245

Directions

Step 1

Preheat your oven to 200°C/400°F and line a large baking tray with baking parchment. Toss the pumpkin cubes with 2 tablespoons of olive oil, a good pinch of salt, and half the black pepper until every piece is beautifully coated. Spread them out in a single layer, making sure they're not crowded as this is crucial for achieving those gorgeous caramelised edges rather than steamed, pale cubes. Roast for 25 minutes, turning halfway through, until the edges are golden brown and slightly charred whilst the flesh is completely tender when pierced with a fork.

Step 2

Whilst the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion with a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until they're softened and turning a lovely golden colour. Don't rush this step as the caramelised onions add incredible depth of flavour to your soup. If they start catching on the bottom, reduce the heat slightly and add a splash of water to deglaze the pan.

Step 3

Add the minced garlic to the softened onions and cook for 1 to 2 minutes, stirring constantly, until it smells absolutely incredible but hasn't taken on any colour. Garlic burns quickly and turns bitter, so keep a close eye on it. You want that beautiful fragrant aroma that fills your whole kitchen and makes everyone ask what's cooking.

Step 4

Sprinkle in the cinnamon and nutmeg, stirring them through the onion and garlic mixture for about 30 seconds until the spices are toasted and releasing their warm, aromatic oils. This blooming technique intensifies their flavour dramatically and creates a more complex, layered taste in your finished soup. You'll notice the spices darken slightly and smell more pronounced.

Step 5

Once your pumpkin is beautifully roasted, add it to the pan along with any caramelised bits from the baking tray (these are flavour gold, so scrape them all in). Pour in the warmed stock and bring everything to a gentle simmer. Let it bubble away for 5 minutes to allow all those gorgeous flavours to mingle and develop. The pumpkin should break apart easily when pressed with the back of your spoon.

Step 6

Remove the pan from the heat and stir in the 2 tablespoons of honey, mixing it through completely. Now it's time to blend until silky smooth using either a stick blender directly in the pan (easiest method and less washing up) or carefully transfer in batches to a jug blender. If using a jug blender, never fill it more than halfway and hold a tea towel over the lid as hot liquid expands and can cause dangerous splashing. Blend for a good 2 to 3 minutes until the soup is completely velvety with no lumps whatsoever.

Step 7

Check the consistency of your soup, which should be thick enough to coat the back of a spoon but still pourable. If it's too thick for your liking, gradually add the water, 50ml at a time, blending between additions until you reach your perfect consistency. Taste and adjust the seasoning, adding more salt if needed and a good grinding of black pepper. The balance should be earthy sweetness from the pumpkin and honey, warmth from the spices, and depth from the caramelised onions.

Step 8

Ladle the gorgeous golden soup into warmed bowls and don't be shy with the garnishes as they add both flavour and visual appeal. Drizzle each serving with a teaspoon of honey in a decorative swirl, add a good grinding of black pepper, scatter over those toasted pumpkin seeds if using, and finish with a drizzle of your best extra virgin olive oil. A fresh sage leaf on top adds a professional touch and beautiful colour contrast. Serve immediately whilst piping hot with warm crusty bread for dipping.

Sunnah

Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.