Pumpkin and sweet potato soup
1Kg butternut pumpkin (left in half)
500g kabocha pumpkin (Japanese pumpkin)
500g sweet potato
olive oil, for drizzling
3 ½ cups (875ml) chicken stock
1 tablespoon honey
1 tablespoon curry powder
cream to serve
Prep. Time → 15 min
Cook Time → 75 min
1. Preheat oven to 220°C (425°F).
If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
Peel the sweet potato, and cut into large chunks
Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
Drizzle with a little oil and sprinkle with salt.
Bake for 55–60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
After heating a large pot you can sauté the leek with a drizzle of olive oil.
Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
Add 1 cup of the chicken stock at a time and blend until smooth.
Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
Pour the mixture back into a saucepan, add remaining stock if required
Season the soup with curry powder and add honey.
Place over medium heat until soup is heated through.
Serve with a dash of cream.
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