Roasted pumpkin soup

Last night I made the most delish pumpkin soup for dinner. It was a Donna Hay recipe and it was pretty easy. I've posted the recipe below (serves 4).

Ingredients

• 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

Method

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