(makes 1.2 litres, enough for 4 to 6 serves)
In Autumn, while the days are still warm, this soup can be enjoyed at room temperature, in which case smaller serves are appreciated, perhaps as a little taste at the beginning of a meal, or for lunch alongside other dishes.
10ml (2 tsp) olive oil
100g (1) medium onion
1 clove garlic (finely chopped)
500g buttercup (peeled and diced into 3cm dice)
150g Agria potatoes (peeled and diced into 2cm dice)
1/2 tsp finely chopped thyme
500ml (2 cups) chicken stock
1 1/2 tsp Maldon sea salt
1/4 tsp freshly ground black pepper
185ml (3/4 cup) water
additional salt and pepper
1/4 tsp freshly ground nutmeg
2 tbsp finely chopped parsley
65ml (1/4 cup) cream
freshly ground nutmeg
- Into a medium sized pot, over a low heat, add oil and heat.
- Add onion and garlic and cook till soft but not browned.
- Add buttercup, potatoes and thyme and stir for one minute or till ingredients are combined.
- Add stock, salt and pepper. Place a lid on the pot, increase heat and bring to the boil. Reduce heat, remove lid and simmer for 20-25 minutes, or till pumpkin and potato are soft.
- Place into a blender (or use a blending wand) and blend till smooth. For a really smooth soup pass soup through a sieve.
- Pour soup back into pot. Add water (to thin it down) and season with additional salt and pepper to taste, nutmeg and parsley.
- Serve at room temperature, or reheat to serve.
- Drizzle 1/2 teaspoon cream onto each serve and lightly dust cream with freshly ground nutmeg.