1kg butternut pumpkin
500g sweet potato
1 large onion
1 tsp garlic
1/2 tsp ginger
3/4 tsp cumin
1/4 tsp nutmeg
1/2 tsp curry powder
3 tbsp olive oil
4 cups chicken or vegetable stock
Preheat oven to 180°C, or 160°C fan forced. Peel and chop up your pumpkin and sweet potato. Sprinkle with the nutmeg and a tiny bit of olive oil (no more than 1 tbsp). Pop in the oven for an hour.
Finely chop up your onions, and pop into your saucepan with the remaining olive oil. Cook off until soft and clear. Add your garlic and ginger, and cook off for a minute. Add the cumin and curry powder and cook off for another minute or so then put aside.
When your pumpkin and sweet potato is done, bring it out of the oven and pop into the saucepan with the onion mixture. Turn it back on and cook, stirring continuously for a minute, just to get the flavours going, then add your stock. Turn the hotplate down to about halfway, chuck on the lid and cook for about half an hour.
When you're done, use the soup ladle to get out most of the liquid, and blend blend blend! A stick blender is the easiest and quickest way to do this. Once your mixture is all blended add the liquid back in, and blend through, until you get the consistency you like.
Voilà! Hope you enjoy!