Pumpkin and Sweet Potato Soup (serves plenty)
50g Butter Large knife
1 Tbsp oil Chopping board
1 Onion 1 Stock pot with lid
2 Leeks Wooden spoon
1tsp Cummin Bamix
1 tsp Coriander
1 Kgs pumpkin (kent or butternut)
1 Sweet poptato
3 large potatoes
Salt and pepper
What to do
Peel and finely chop the onion and the leeks.
Peel and chop potato, sweet potato and pumpkin.
Heat the oil and butter in the stock pot and fry onion and garlic until
soft being careful not to burn it.
Add cumin, coriander, potatoes and pumpkin and stir until coated with
the flavours of the butter, oil and leek.
Add vegetable stock and water to just cover the vegetables.
Season with salt and pepper.
Bring to boil and cook until vegetables are soft.
Add a sprinkle of brown sugar (optional).
Puree with the bamix, serve into cups and top with a sprinkle of finely