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Ingredients
Four table spoons butter;
One small onion finely chopped;
Four cloves garlic;
One medium sweet potato;
One granny smith apple;
Two cups chicken broth;
Two cups milk;
100g dried pumpkin leaves;
100g fresh spinach blanched;
Grated nutmeg to taste;
Cheddar cheese to garnish;
Optional cream if desired.
Method
In a pot on medium heat, melt the butter.
Add a little olive oil to prevent butter from burning.
Add the chopped onion and Sautee till translucent for about 2 minutes then add garlic and sautee for a further one minute.
Toss in the apple, sweet potato and mufushwa (make sure you have washed it thoroughly).
Fry for two minutes then add the broth and milk.
Bring to a boil, reduce heat and simmer uncovered till the sweet potato is soft.
Allow to cool then blitz in a blender till smooth.
Return to the pot, reheat and add the nutmeg, salt and pepper to taste.
If desired, add some cream with some grated cheese (cheddar) to garnish and to add some extra creaminess.
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