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