Single pouring cream or sour creamto serve (optional)
Instructions
Preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.
Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and squeeze garlic from their skins and add to the pan.
Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over medium heat to warm through. If a thicker soup is required simmer for 10 minutes or until desired thickness is achieved.
Sprinkle with pepper and drizzle with cream (if using) to serve.