Ingredients
2kg butternut pumpkin
1 onion
peeled and halved
olive oil
for drizzling
sea salt
3 cups chicken stock
1 cup cream
1 tbsp honey
sour cream
to serve
Allergy Advice
Contains Dairy
Equipment
- 1 baking tray
- 1 baking paper
- 1 saucepan
- 1 stick blender
Instructions
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Cut pumpkin in half lengthways. Scoop out seeds. Place pumpkin cut side up and onion on baking tray. Drizzle with oil and salt and bake for 1 hour, or until golden and roasted through.
- Once pumpkin has cooled slightly, scoop pumpkin and onion into a saucepan.
- Add stock to saucepan. Bring to the boil and then turn down to simmer for 10 minutes.
- Puree with a stick blender or by processing small batches in a blender. Stir in cream and honey. Serve with a dollop of sour cream.
Notes
Tip
I line the baking tray for an easy clean up.
Tip
Tasting and seasoning this soup is really important to the end result.
