Roasted Pumpkin Soup

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