2 brown onions, quartered
2 cloves garlic, unpeeled
2kg Kent pumpkin, peeled, seeded, roughly chopped
2 Tbsp extra virgin olive oil
2 Tbsp Rango Honey (any flavor)
½ tsp ground nutmeg
salt flakes and pepper
800ml chicken stock
25g butter, chopped
Preheat oven to 375 degrees. 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.
Blend Vegetables. Add 250ml of the stock and process until smooth. (see tips).
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. Top with sour cream and scatter with chives. Season and serve with toast.