Roasting the pumpkin until it caramelises
gives this soup the sweetest flavour.
Ingredients
2 x 1kg whole butternut pumpkins
1 brown onion, cut in wedges
olive oil spray
sea salt flakes
2 to 3 cups of chicken stock (I use salt reduced)
1 Tbsp honey
Sour Cream & Chives, to serve
Method
Preheat the oven to 220 degrees
Cut the pumpkins in half lengthways and scoop out the seeds
Place pumpkins, cut side up and onion wedges on a baking lined baking tray
Drizzle with pumpkins with honey, spray with oil olive and sprinkle with sea salt
Bake for 55 - 60 minutes or until the pumpkin is just soft and starting to brown
Remove tray from oven
Scoop the pumpkin out of the skin into a blender
Add the onion wedges and 1 cup of chicken stock to the blender
Blend until smooth
Pour the pumpkin mixture into a saucepan, place over a medium heat
Add the remaining stock slowly, mixing until you the soup reaches a consistency you are happy with (you can add 1/2 cup pouring cream should you choose)
Leave on the stovetop until the soup is heated through
Serve with a dollop of sour cream and a sprinkle of chives
