Best Ever Roasted Pumpkin Soup

 

 

2 whole Arnold’s butternut pumpkins

2 Arnold’s brown onions

extra virgin olive oil, for drizzling

sea salt

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 2 cups (500ml) of 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.