roasted pumpkin soup
- 1 x 2kg whole butternut pumpkin
- 1 brown onion
- extra virgin olive oil, for drizzling
- sea salt
- 3½ 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. 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 1 cup (250ml) 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 4.
What do you think of adding a knob of ginger and garlic to the roasting pumpkin? Also, what about substituting coconut cream for the dairy cream?
My most favourite soup of all time!! It also freezes really well and tastes just as delicious when heated back up!! Just make sure you definitely use a food processor (I tried whisking it once, and it wasn’t as blended as what it needed to be)