Ingredients
Scale
- 2kg butternut pumpkin, halved and seeds removed
- 1 brown onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3½ cups vegetable stock
- 1 cup thickened cream
- 1 tablespoon honey
- salt and pepper, to season
- 1 tablespoon chives, chopped
- sour cream, to serve
Instructions
- Preheat oven to 220°C, fan forced.
- Place the pumpkin flesh side up, along with whole onion and garlic in a roasting pan.
- Drizzle pumpkin with oil and sprinkle with salt.
- Bake for 50-60 minutes or until the pumpkin has softened and started to brown.
- Remove vegetables from oven and allow to cool for 10 minutes.
- Scrape pumpkin away from skin and place into blender.
- Remove skin from onion and squeeze garlic clove from skin. Discard the skin. Add onion and garlic to blender.
- Add 1 cup of stock to blender, blend until smooth.
- Pour pumpkin mixture into a large saucepan.
- Add the remaining stock, stir to combine.
- Cook over medium-high heat for 3-5 minutes, or until it starts to boil.
- Reduce heat, stir in cream and honey, season with salt and pepper and simmer for 2-3 minutes.
- Ladle into serving bowls, serve with a dollop of sour cream and sprinkle with chives.
Notes
Blend mixture in batches if your blending jug is too full.
If the soup is too thick add more stock in step 10 until desired consistency is reached.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
