Pumpkin, carrot, sweet potato, leek, nutmeg

Serves: 6-8 Preparation: 10 minutes Cooking: 40 minutes

INGREDIENTS

2 tbsp butter 2 tbsp olive oil 2 sweet potatoes, peeled and diced ½ pumpkin cleaned, peeled and diced 2 carrots, peeled and diced 1 large onion, peeled and diced 1 leek cleaned and sliced 2 garlic cloves 1 sprig of thyme, leaves only 1 tbsp brown sugar ½ tbsp of ground nutmeg Salt and pepper 300ml double cream

To serve

Chopped chives or whipped cream

METHOD

In a large pot, heat the butter and olive oil.

Add all of the peeled, diced vegetables and the thyme and fry for about five minutes until the vegetables are golden.

Add just enough water to the vegetables to cover them and bring to a boil, cook for half an hour over medium heat until the vegetables soften.

When the vegetables are soft, with a blender stick blend the vegetables until the soup is the texture of a smooth cream.

Add the brown sugar, ground nutmeg, salt and pepper to taste and blend together.

Stir in the double cream then bring the soup to a boil. Take it off the heat.

Serve the soup hot with a sprinkle of chopped chives or tablespoon of whipped cream on top.