- 1. Cut the pumpkin into chunks. Heat the oil in a large pan then fry the onion garlic and cumin for 2-3 minutes.
- 2. Add the pumpkin and potato and fry stirring for 5-6 mins.
- 3. Add the leaves from the thyme sprigs (or use dried) to the pan.
- 4. Pour in the stock and simmer for about 15 minutes until the pumpkin and potatoes are soft.
- 5. Blend until smooth then pour into a pan heat through and season.
- 6. Serve each portion with creme fraiche lightly stirred in.