Roasted Pumpkin Soup

Serves 4


  • 1 x 2kg whole butternut pumpkin
  • 1 onion
  • Olive oil, for drizzling
  • Sea salt
  • 3½ cups (875ml) chicken stock
  • 1 cup (250ml) single (pouring) cream
  • 1 tablespoon honey
  • Sour cream, to serve



  1. Preheat oven to 220°C (425°F). Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin, cut-side up, and onion on a baking tray.
  2. Drizzle with a little oil and sprinkle with salt.
  3. Bake for 55–60 minutes or until the pumpkin is just soft and starting to brown.
  4. Scoop the pumpkin out of the skin into a blender.
  5. Scoop the onion flesh away from its skin and add to the blender.
  6. Add 1 cup (250ml) of the chicken stock and blend until smooth.
  7. Pour the mixture into a saucepan, add remaining stock, cream and honey.
  8. Place over medium heat until soup is heated through.
  9. Serve with sour cream.