PUMPKIN SOUP

1/2 butternut pumpkin

1 onion 2 cups chicken stock 1 clove garlic 1/2 tablespoon of honey 1/2 cup of cream (I used lactose free) Salt and pepper 1. Place pumpkin and onion on a tray, drizzle with oil and sprinkle with salt and pepper. Cook in a 220 degree preheated oven for 45 minutes or until it begins to brown. 2. Remove pumpkin and onion from skin and place in blender with 1 cup of chicken stock and blend until smooth. 3. Pour into mixture into pot then add cream, remaining chicken stock and honey. Stir over a medium heat until heated through. NOTE: I also added a handful of cooked diced bacon to the soup and served with croutons (made by ripping up a piece of bread and cooking in an oven until dry and crispy).

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