Ham and Pumpkin Soup

Peel and dice the potatoes. Cut the pumpkin flesh into cubes. Rinse the leek and slice thinly. Peel and mince the garlic. Heat the butter in a large pot and sauté the vegetables until golden brown. Pour in the vegetable broth and add the ham and thyme sprig. Cover and simmer for about 20 minutes. Remove two ladles of vegetables and set aside. 

Rinse the bell pepper, remove the ribs and seeds and cut into bite-sized pieces. Remove the ham and thyme sprig from the pot and coarsely chop the ham. Puree the soup with an immersion blender until smooth. Stir in the heavy cream and season with salt, pepper and nutmeg.  

Add the ham, peppers and reserved vegetables to the pot and mix well. Simmer for about 5 minutes. Rinse the oregano and remaining thyme sprig, pat dry, remove the leaves and chop finely.