Description
This is such a simple recipe to make, all the work is done in the oven for you. No peeling or chopping required!
Ingredients
Scale
1 x 2kg butternut pumpkin
1 onion
Olive oil for drizzling
sea salt
3 1/2 cups chicken stock
1 cup cream
1 tbs honey
sour cream to serve
Instructions
1. Preheat oven to 200 degrees Celsius. Cut pumpkin in half length-ways. Scoop out seeds. Place pumpkin (cut side up) & onion on baking tray. Drizzle with oil and salt & bake for 1 hour, or until golden and roasted through.
2. Once pumpkin has cooled slightly, scoop pumpkin into a saucepan. Scoop onion into a large saucepan.
3. Add stock to saucepan. Add cream and honey. Puree with a stick blender. Turn on a medium heat. Heat through. Serve with a dollop of sour cream. Enjoy!