Best Ever Roasted Pumpkin Soup

  • 2 whole Arnold’s butternut pumpkins (buy them already cut in half)
  • 2 Arnold’s brown onions, skin on
  • extra virgin olive oil, for drizzling
  • sea salt, pepper
  • 4 cups (875ml) chicken stock
  • 1 cup (250ml) single (pouring) cream
  • 1 tablespoon honey
  • sour cream, to serve


Preheat oven to 220°C (425°F). 

Cut the pumpkin in half lengthways and scoop out the seeds with a spoon. Place the pumpkin, cut-side up, along with the onion on a baking tray. Drizzle with a little oil and sprinkle with salt. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown. 

Scoop the pumpkin flesh out of its skin into a blender. Scoop the onion flesh away from its skin and add to the blender. Add 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.

Serves 6.