1 butternut pumpkin (approx. 1 kg), seeds removed and cut into wedges
2 tablespoons olive oil
½ teaspoon dried chillies
1 teaspoon fennel seeds
500g Desiree potatoes
Sea salt and black pepper
3 sprigs of thyme, leaves only
1 tablespoon butter
1 brown onion, chopped
1 clove of garlic, skin on
1.5 litres of vegetable stock
¼ cup thickened cream (see tip)
1. Preheat oven to 200°C. Place the pumpkin in a baking dish and drizzle with a little of the olive oil. Sprinkle with dried chillies, fennel seeds and salt and pepper. Cut the potato into wedges and also place on a baking tray, drizzle with olive oil and scatter with thyme leaves. Bake pumpkin and potato for 35-40 minutes or until golden and cooked through.
2. Heat a large heavy based saucepan, add the remaining olive oil and butter and fry the onions and garlic until soft. Add the pumpkin and potato and mash. Pour in the stock, bring to the boil and reduce the heat and simmer for 10- 12 minutes.
3. Blend until smooth with a hand held blender or food processor. Return to the pan and reheat if necessary. Stir through the cream and season to taste. Serve with cracked black pepper.
Elaine’s tip: This soup is chunky, delicious and low-fat unblended and without cream (just skip step number 3!).