If you have been reading my blog for a while now, you would have learned that I am a massive foodie, however I do care for my health (although I do wish I could eat macarons everyday for the rest of my life). Pumpkin soup is one of my very favourite dishes - I love that rich, thick pumpkin consistency and the warmness it leaves in my tummy after a steaming hot bowl full.
Today I want to share the most amazing pumpkin soup recipe I have had in a very long while. I used Donna Hay's recipe, however modified it so there was no lactose (I'm intolerant) which in turn gave me less calories and fat. I hope you all enjoy xx
1 x 2kg whole butternut pumpkin
1 x onion
Olive oil for drizzling
Sea salt (I used himalayan rock salt)
3 1/2 cups of chicken stock
1 x cup of cream (I used zymil cream)
1 x tablespoon honey
Sour cream to serve
1. Preheat oven to 230 cut the pumpkin in half lengthway's 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. Bake for 55 - 60 minutes or until the pumpkin is soft and starting to brown.
4. Scoop the pumpkin out of the skin into a blender. Also scoop the onion flesh away from its skin and add to the blender.
5. Add 1 cup of the chicken stock and blended until smooth or to desired consistency.
6. Put the mixture into a saucepan, add remaining stock, cream and honey.
7. Place over medium heat until soup is heated through.
8. Serve with sour cream.