2 brown onions, quartered
2 cloves garlic, unpeeled
2kg Kent pumpkin, peeled, seeded, roughly chopped
2 Tbsp extra virgin olive oil
2 Tbsp honey
½ tsp ground nutmeg
Sea-salt flakes and freshly ground black pepper, to season
800ml chicken stock, at room temperature
25g butter, chopped
Sour cream, finely chopped chives and toasted sourdough, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Line 2 oven trays with baking paper. Put onion, garlic, and pumpkin on trays. Drizzle oil and honey over the top, sprinkle with nutmeg and season. Toss to coat. Roast for 40 minutes or until vegetables are very tender and golden browned.
Transfer vegetables to the jug of a blender. Add 250ml of the stock and process until smooth. (see Cook’s tips, below).
Pour into a large saucepan and add remaining stock. Bring to a simmer over medium heat. Cook uncovered for 10 minutes or until hot. Stir through butter.
Ladle soup into serving bowls. Swirl sour cream on top and scatter with chives. Season and serve with toast.