- quarter of a large pumpkin, chopped
- quarter of a large sweet potato, chopped
- one onion, sliced
- 1/2 tsp ground nutmeg
- 1/2 tsp of dried thyme
- 2 cups of chicken stock
Bake the vegetables with couple tablespoons of oil in 180C oven for 40min. Put everything into a blender and puree the mixture into smooth soup. Serve while warm.