Roasted Pumpkin Soup

Hi guys!

It is Monday again and as it is rather cold in Switzerland and snowing at the moment, I have been craving nothing more than a warming bowl of soup. Don't get me wrong, I am more of a winter than summer girl, but when it is cold I still love to cook warming soups and stews. I have already introduced you to another recipe for pumpkin soup, but while that one has a fiery and spicy taste, the following is creamy and sweet. It is from Donna Hay's "Fast fresh simple" and she has been cooking it on the accompanying tv show, so here's the link to recipe and video:
http://www.lifestylefood.com.au/recipes/15145/roasted-pumpkin-soup

This soup will need a little time as you have to allow the pumpkin to roast. Here are my steps:

1) Cut the butternut in half and place on a baking tray lined with baking paper. Place the onion on the tray as well. Salt the butternut and drizzle with olive oil.

2) Roast in the oven for about 1 hour until golden and caramelized. 

3) Scoop the pumpkin out of the skin and put in a blender or pot along with the onion, skin discarded. Add a cup of the broth and blend until smooth. 

4) Add the remaining broth and cream and stir until it is combined. Finish with salt and pepper to taste.

5) When serving, add a teaspoon of sour cream to the soup.

Active preparation time: 5 minutes (I am not joking)
Total preparation time: about 1 hour and 5 to 10 minutes.

Here's how mine looks:

As I already told you at the beginning, this soup is wonderfully sweet from the caramelization  happening when you roast the pumpkin as well as the added honey, but it should have been balanced with a nice pinch of salt and some pepper. The sour cream will, obviously, add creaminess and freshness to the soup. The flavours from roasting help to balance the sweetness as well as rounding the soup. To me, this roasted butternut squash soup is the best way to end a cold day. 

Have fun trying!