Ingredients –SERVES 2

50g unsalted butter
80g sliced white onion
4g salt
150g sliced sweet potato
310g sliced pumpkin
100g fresh orange juice
1g ground cumin
240g Water
260 g whipping cream

For the garnish
Roasted pumpkin seeds, fresh coriander and crème fraiche

Method – pumpkin and sweet potato soup
Place the butter, onions and cumin into the pan and gently fry until onions are soft and translucent. Fold in the thinly sliced potato and pumpkin. Add the fresh orange juice and water and bring to the boil. Reduce heat and simmer until sweet potato and pumpkin are soft. Add the cream and return to the boil, season with salt and pepper and leave to cool before blending. Blend until smooth and taste again for seasoning.

Method- roasted pumpkin seeds
When preparing your pumpkin remove the seeds and clean any excess flesh from them, lightly coat them in a little oil and cumin powder and roast slowly in a preheated oven (150°c) until seeds become dry. Store them in a dry area until served.

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