Pumpkin and Sweet Potato Soup

Use pear-shaped butternut squash or pumpkin to make a thick warming autumn or winter soup. Pumpkin needs plenty of seasoning so add more spices and herbs to suit.

Serves: 6 - 8

2-3 tbls. Olive Oil
2 Onions (peeled and roughly chopped)
1 Leek (cut into 1 inch pieces)
2 Garlic Cloves (peeled and finely chopped)
1 1/2 lb Pumpkin (deseeded, peeled, and cut into chunks)
8 oz. Sweet Potato (peeled and cut into chunks)
1 3/4 qts. Chicken Stock or Vegetable Stock
1 3/4 cups Coconut Cream
1 Bay Leaf
1 tspn. Fresh Thyme Leaves
1 tspn. Grated Nutmeg
Large pinch Medium Curry Powder
Large pinch Ground Allspice
Salt and Freshly Ground Black Pepper
2/3 cup Heavy Cream
2/3-1 cup Parmesan Cheese (grated)
Fresh Chives (for garnish)

1. Heat the oil in a large saucepan. Add the onion and leek and gently fry until transparent. Add the garlic and cook gently for 2 minutes. Add the pumpkin, sweet potato, stock, coconut cream, bay leaf, thyme, nutmeg, curry powder, allspice, and salt and pepper and bring to the boil. Cover the pan, reduce the heat, and simmer gently for 30 minutes, or until the vegetables are really soft.

2. Allow the mixture to cool, then puree It in a blender or food processor. Return to the pan and reheat. If the soup seems too thick, stir in a little milk. Just before serving, stir in the parmesan cheese.

3. To serve, pour the soup Into bowls and garnish with snipped fresh chives.

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