1 x 2kg whole butternut pumpkin. 1 onion, olive oil, for drizzling, sea salt. 3½ cups chicken stock, 1 cup cream. 1 tablespoon honey, sour cream, to serve. Preheat oven-220°C
Cut the pumpkin in half length ways 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 55–60 minutes or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin into a blender.
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.
Serve with sour cream. Click here to see video