Roasted Pumpkin Soup

Recipe by Donna Hay

Try this warming and healthy soup from Donna Hay. Serves 4

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

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Preheat oven to 220C (425F). 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 5560 minutes or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin into a blender.

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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.

10. Serve with sour cream.