Ingredients
Scale
- 2kg butternut pumpkin
- 1 brown onion
- 1–2 tablespoons extra virgin olive oil
- a few pinches of salt
- 875ml chicken stock
- 250ml thickened cream
- 1 tablespoon honey
- sour cream, to serve
- pepper, to
season
Instructions
- Preheat oven to 220°C.
- Cut the pumpkin in half lengthways and scoop out and discard the seeds.
- Place the pumpkin, flesh side up, along with whole onion on a baking tray.
- Drizzle with oil and sprinkle with salt.
- Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
- Scrape the pumpkin and onion flesh out of its skin, place into thermomix bowl.
- Add 250ml of chicken stock, blend 15 sec / speed 5
- Pour in remaining chicken stock, blend 20-30 sec / speed 6-7 brining speed up slowly
- Add the cream and honey, heat 5 min / 100 degrees / reverse / speed 2
- Season with pepper and serve with sour cream.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
