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

1. 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.
2. Scoop the pumpkin out of the skin and into blender. Scoop onion flesh away from skin and add to blender.
3. Add 1 cup of chicken stock and blend until smooth
4. Pour the mixture into a saucepan and add remaining stock, cream and honey
5. Place over medium heat until soup is heated through