(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.

INGREDIENTS

METHOD

• 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.