Pumpkin & Sweet Potato Soup

Ingredients

• 1 kg pumpkin
• 450 g sweet potatoes
• 50 g butter
• 2 onions, sliced
• 1 (5 cm) piece ginger, peeled and chopped
• 2 teaspoons caraway seeds
• 1 2/3 liters vegetable stock
• 2 teaspoons clear honey
• 1/2 tablespoon cinnamon
• 200 g fresh goat cheese, cut into 6 slices
• salt and pepper
• 1 pinch chili powder (optional)

Directions

1. 1

   Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.

2. 2

   In a large saucepan, melt the butter using a medium heat.

3. 3

   Leaving the heat setting the same, add the onions and cook for 5 minutes.

4. 4

   Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.

5. 5

   Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.

6. 6

   Remove from heat and puree in batches in a food processor.

7. 7

   Place in a clean suacepan, add honey and cinnamon.

8. 8

   Bring to the boil then remove from heat.

9. 9

   Add more seasoning if necessary.

10. 10

    Top with cheese then serve.

11. 11

    For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.

12. 12

    Simmer for 5 minutes and then serve.