A delicious winter soup with flavours of nutmeg, angostura bitters and rum.

Ingredients

• 50 grams butter
• 1 large onion, peeled and diced
• 1 tblsp minced ginger
• 1 tsp minced garlic
• 2 tsp grated nutmeg
• 1 kg golden or orange kumara, peeled and diced
• 1 carrot, peeled and diced
• 1 litre chicken stock
• 1 orange (grated rind)
• salt and pepper to taste
• 2 tblsp each Angostura Bitters and dark rum
• coconut cream (optional)

Method

1. Heat the butter in a large saucepan and add the onion, ginger and garlic and cook for about 2 minutes. Add the nutmeg and cook a further minute.
2. Add the kumara, carrot, stock and orange rind and simmer for 20 minutes or until tender.
3. Puree in a food processor or mouli and return to a clean saucepan. Season with salt, pepper, Angostura bitters and rum. If wished finish with a little coconut cream.
4. Serve in deep bowls with kumara chips, coconut cream, a drizzling of Angostura Bitters, sprig parsley and orange and bacon pinwheels (see separate recipe on my website).