Time: 1.5 hours
Serving Size: 6 - 8 people
Roasting the pumpkin just brings this soup up to another level!
And it’s ingenious that the oven does all the work.
I’ve been known to eat the roasted pumpkin skin as a snack – its delicious!
2 Butternut Pumpkin
2 Brown Onions
1 Whole Garlic; cut in half
Salt and Pepper
4 Cups Chicken Stock
1 Cup Cream
1 Tblsp Honey
Sour Cream; to serve
Preheat oven to 220°C
Cut the pumpkins in half lengthways and scoop out the seeds with a spoon. Place the pumpkin, cut-side up, along with the whole onions and garlic on a baking tray. Drizzle with a little oil and sprinkle with salt. Bake for 1 hour or until the pumpkin is just soft and starting to brown.
Once cooled a little, scoop the pumpkin flesh out of its skin into a blender. Scoop the onion flesh away from its skin and add to the blender. Squeeze the garlic cloves from the skin.
Add half the chicken stock and blend until smooth.
Pour the mixture into a saucepan, add the remaining stock, the cream and honey. Place over medium heat until the soup is heated through.
Serve with sour cream and crusty bread.