Ash Pollard's pumpkin and sweet potato soup

• Serves

• Preparation time:

• Cooking time:

Ingredients

50g unsalted butter
2 tbs olive oil
1 leek, cleaned and roughly chopped
2 garlic cloves, crushed
1/2 pumpkin, peeled, deseeded and roughly chopped
4 sweet potato, peeled and roughly chopped
1L chicken stock
1 tsp nutmeg
1/2 tsp cayenne pepper
salt and pepper to taste
Creme fraiche
Baguette

Method

In a large pot on medium heat add the butter and olive oil, garlic and leek.

Sauté the garlic and leek until slightly transparent.

Add the pumpkin and sweet potato mixing well so the leek covers all the vegetables.

It’s okay if some of the veggies start to brown on the bottom of the pot, that adds flavour.

Once you’ve allowed the veggies to fry off a bit (4 minutes) add the stock, nutmeg and cayenne.

Pop a lid on the pot and allow it to cook for 10 minutes unlit the veg soften.

Get out you trusty hand held mixer and go straight into the pot and give the soup a good blitz until it becomes smooth.

Season the soup to taste and serve in bowls with creme fraiche, chives and a crusty baguette.

Notes