Pumpkin soup with Honey


  • For 6 servings

  • 1 kg peeled and diced pumpkin

  • Thin slices of honeycomb (about 80g +/-)

  • 4 cups chicken broth

  • 1 chopped onion

  • 2 minced garlic cloves

  • 1/2 cup cream, optional

  • 1 teaspoon ground cumin

  • Salt and pepper to taste


  • In a large pot, heat a little oil and sauté the onion and garlic until golden brown and fragrant.

  • Add the pumpkin cubes and cook for a few minutes until they soften.

  • Pour the chicken broth over the pumpkin and bring the mixture to a boil. Then, reduce the heat and simmer for about 20-25 minutes or until the pumpkin is tender.

  • Use an immersion blender or stand mixer to puree the soup until smooth.

  • Return the soup to the pot and add the honeycomb, cream (optional), and ground cumin. Cook over low heat for a few minutes to let the flavors blend.

  • Taste the soup and adjust the salt and pepper to your liking.

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Chicken salad with honeycomb and vinaigrette

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