Roasted Pumpkin Soup with Acacia Honey

It’s October and the official start of pumpkin season! What better way to kick off the month than with a batch of Honey Roasted Pumpkin Soup. It’s simple to make and a great way to BEE healthy.


 1 Whole medium size Pumpkin

 4 Tablespoons of Butter

 1 Teaspoon Kosher Salt

 1 Tablespoon Black Pepper

 1 Teaspoon Cinnamon

 ¼ cup Acacia Honey

 10 Sprigs Thyme

 2 Tablespoons of olive oil

 1 Spanish Onion

 6 Celery Ribs

 6 Garlic Cloves

 ½ Teaspoon Cumin

 1 Teaspoon Coriander

 1 ½ Tablespoons of Curry Powder

 ¼ Teaspoon Nutmeg

 ½ Teaspoon Cinnamon

 ¼ Teaspoon Allspice

 1 Teaspoon Fresh chopped Ginger

 6 Parsnips

 2 Quarts of Vegetable Stock

 ½ cup Acacia Honey

 1 Pint Heavy Cream


  1. Pre heat the oven to 375 degrees
  2. Cut the pumpkin into quarters and scoop out the seeds and discard
  3. Lay the quartered pumpkin on 2 roasting pans, add a tablespoon of butter on each piece of pumpkin as well as salt, pepper, cinnamon, honey, and thyme evenly between the pieces
  4. Roast for about 1 hour until fork tender, take out and cool
  5. Scoop out the flesh from 2 of the pumpkin quarters and add to a bowl reserving the other two pieces for a later use
  6. While the pumpkin is roasting dice the onion, celery, and garlic as well as peel the parsnips and dice them up
  7. In a large soup pot on medium heat add the olive oil then sauté onion and celery for about 6-7 minutes until soft and fragrant
  8. Add the garlic, cumin, coriander, curry, nutmeg, cinnamon, allspice, ginger and cook with the onions and celery for about 4 minutes
  9. Add the parsnips, stock and the scooped-out pumpkin and simmer for about an hour
  10. Take off heat and cool for about half hour then add to a blender and puree till smooth
  11. Put the soup back in pot then add the cream and honey stir to incorporate
  12. Simmer on stove top for about 30 minutes then serve with toasted pumpkin seeds and sliced crostini and fresh herbs