Roasted Pumpkin Soup
Ingredients
- 1 2kg whole butternut pumpkin
- 1 onion
- Olive oil, for drizzling
- Sea Salt
- 3.5 cups chicken stock
- 1 cup cream
- 1 tablespoon honey
Method
- Preheat oven to 220 degrees cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin, cut-side up, and onion on a baking tray. Drizzle with a little oil and sprinkle with salt. Bake for 55-60 minutes or until is just soft and starting to brown.
- Scoop the pumpkin out of the skin and into blender. Scoop onion flesh away from skin and add to blender.
- Add 1 cup of chicken stock and blend until smooth
- Pour the mixture into a saucepan and add remaining stock, cream and honey
- Place over medium heat until soup is heated through