Ingredients (Serves 6-8)
Preheat the oven to 180°C, 350°F, Gas 4. Put the pumpkin in a roasting tin and coat with the honey. Bake for 10-12 minutes until the pumpkin has softened and caramelised.
Meanwhile, heat the olive oil in a large saucepan, add the onions, bay leaves, fresh thyme and white wine vinegar and sweat gently for about 5-6 minutes, or until the onions have softened.
Add the roasted pumpkin to the onions, then add the vegetable or chicken stock and bring almost to boiling point. Simmer steadily for about 20 minutes. Remove and discard the bay leaves, then stir in the double cream and bring the soup to the boil.
Once the soup has boiled, remove it from the heat and whizz in a blender or food processor.
Pass through a sieve or strainer then check and adjust the seasoning if necessary.
To serve, reheat the pumpkin soup in a clean pan, then ladle into warm bowls and top with a dollop of crème fraîche. Serve either on its own or with fresh crusty French bread.