Turmeric Pumpkin Soup

We've got our own nourishing version of this winter classic, using turmeric, ginger, carrot and a dash of our Active Manuka Honey. This soup is full of our favourite superfoods that work together for a beautiful warming effect. You can't help but feel elated with every spoonful.

  • Prep Time 50 mins
  • Cooking Time
  • Skill Level Easy
  • Serves 2


1 tbsp Barnes Naturals Active Manuka Honey (the lower strength's are more suitable)
0.5 tbsp Olive oil
500 G Kent or butternut pumpkin, peeled, deseeded and cut into even pieces
1 Large carrots, peeled and chopped into thirds
1/2 Brown onion, quartered
1 tsp Turmeric paste, or 2cm piece of fresh turmeric
1.5 cm piece Ginger, peeled and grated
500 Ml Bone broth
2 Sprigs Continental parsley sprigs, to serve
2 Tsp Dukkah, to serve
2 Tbsp Plain yoghurt, to serve


  1. Preheat oven to 180°C. Toss the pumpkin, carrot and onion in olive oil until coated and season with salt and pepper. Transfer to a large lined baking tray ensuring the items are in one even layer. Roast for 35-45 minutes until the pumpkin and carrot are soft and caramelised at the edges.
  2. Transfer the roasted vegetables to a soup pot and add Oli-K8 Honey, turmeric, ginger and sage leaves. Top with chicken stock ensuring the vegetables are completely covered (if not add boiling water until they are).
  3. Place pot on medium heat and stir the mixture until the honey has dissolved and the liquid has begun simmering. Reduce heat to medium low and simmer for 10 minutes and then blend the soup.
  4. Divide between two bowls and top with a swirl of yoghurt, dukkah and continental parsley sprigs.