EASY ROAST PUMPKIN SOUP

 This is an amazing recipe by the fabulous Donna Hay.  Its the easiest and tastiest pumpkin soup I have ever tried.

Ingredients:-

1 butternut pumpkin, halved, seeds scooped out.

1 onion

olive oil for drizzling

salt

3 1/2 cups chicken stock

1 cup cream

1 tablespoon honey

sour cream, to serve

Method

1.  Preheat oven to 200 deg C (425 deg F)

2.  Place pumpkin, cut side up and onion on a baking tray.

3.  Drizzle with a little oil and sprinkle with salt.

4.  Bake for 60 minutes or until pumpkin is just soft and starting to brown.  Scoop the pumpkin out of the   skin into blender.

5.  Scoop the onion flesh away from its skin and add to blender

6.  Add 1 cup of chicken stock and blend until smooth

7.  Pour mixture into saucepan, add remaining stock, cream and honey.

8.  Heat through on medium heat.

Serve with sour cream and cracked black pepper.