• 1 large butternut pumpkin, peeled and chopped into large chunks
  • 1 large carrot, peeled and chopped into a few big chunks
  • 1 knob of butter
  • 1 litre chicken stock
  • Salt and pepper
  • Nutmeg
  • 1 onion, cut into quarters
  • 1 cup thickened cream
  • Chopped chives, to serve (optional)


Heat  butter in large heavy based saucepan and fry pumpkin and carrot chunks until they colour and brown. This will give the soup flavour so be sure to get a good golden brown colour. Add chicken stock and heat through. Simmer until vegetables are well cooked through. Add the onion – yes, raw. Simmer 5 minutes then blend the lot with a stick blender. Add salt and pepper to taste and a shake or three of nutmeg. Add half to 1 cup of thickened cream and stick blend it all a bit more. Heat through and serve with hot buttered rolls and a sprinkle of chives on top.