Ray McVinnies French Veggie Soup

3 cloves of garlic minced

1 chopped onion

bunch fresh thyme, use whole

1 leek

1 carrot

3 medium agria potatoes

500g pumpkin

Method:

Put garlic, onion, thyme and leek in pot to quickly fry off for 2 mins

Cut and put the carrots and potatoes in the pot

Fill with water so it just covers the vegetables and bring to the boil

When soft, take the thyme out

In batches, blitz in the food processor and put back in the pot

Heat and season with salt and pepper and add 2 tablespoons of butter

Serve with parmesan and bread