• • 25ml olive oil
  • • 1 butternut pumpkin (about 1kg), peeled and cubed
  • • 1 carrot, peeled and cubed
  • • 1 potato, peeled and cubed
  • • 500ml chicken stock, heated
  • • 1 onion, peeled and chopped
  • • 2 cloves garlic, peeled
  • • 10g thyme
  • • 5g crushed black peppercorns
  • • 200ml sour cream

Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till tender, about 30-40 minutes.

In batches, blend roasted vegetables, chicken stock and pepper. Add additional stock as needed to reach desired consistency. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream.