Thank you Donna Hay for creating this roasted pumpkin soup

recipe

Thank you Donna Hay for creating this roasted pumpkin soup

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Pumpkin soup has got to be up there with some of the tastiest foods ever. Delicious, nutritious and a terrible pain to cook, because peeling a pumpkin can be a little offputting. In steps Donna Hay with the best and easiest pumpkin soup recipe ever. No peeling required and roasting the pumpkin brings out some awesome sweetness

Ingredients

1 x 2kg whole butternut pumpkin
onion
olive oil for drizzling
sea salt
3 1/2 (875ml) cups chicken stock
1 cup (250ml) pouring cream
tabelspoon honey
sour cream to serve

Serves: 4 Preparation: 2 Cook Time: 60 Total Time: 75min

Directions

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Preheat oven to 220°C
Cut the pumpkin in half lengthways and scoop out the seeds.
Place the pumpkin, cut-side up, and 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 out of the skin into a blender.
Scoop the onion flesh away from its skin and add to the blender.
Add 1 cup (250ml) of the chicken stock and blend until smooth.
Pour the mixture into a saucepan, add remaining stock, cream and honey.
Place over medium heat until soup is heated through.
Serve with sour cream.