Honeyed Cream of Pumpkin Soup – We Heart Local BC

Honeyed Cream of Pumpkin Soup

Honeyed Cream Of Pumpkin Soup


  • 4 to 6 large cloves, or ½ Garlic
  • 2 cups (500ml) pulp Pumpkins
  • 6 cups (1½ L) Chicken Broth
  • 2 tbsp (30mL) Honey
  • ½ tsp (2mL) Cilantro
  • ½ cup (125mL) Cream
  • Toasted Pumpkin Seeds


  1. Preheat oven to 400°F (200°C).
  2. Place ½ garlic bulb on baking sheet.
  3. Bake for 15 to 20 minutes or until tender.
  4. Peel garlic and purée in food processor with remaining ingredients, except cream, until smooth.
  5. In saucepan, heat pumpkin mixture over medium heat while stirring.
  6. Bring to boil and stir in cream.
  7. Remove soup from heat and let stand covered for 5 minutes before serving.
  8. Garnish each bowl with toasted pumpkin seeds.

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