Pumpkin and Sweet Potato Soup

Preheat oven to 220°C (425°F).

If pumpkin is whole, cut pumpkin in half (lengthwise) and scoop out seeds. Peel the sweet potato, and cut into large chunks. Cut onion in half.

Place 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 pumpkin and sweet potato are just soft and starting to brown.

While roasted vegetables cool down, slice leek into 1-centimetre rings and wash thoroughly. Before cooking the leeks, begin to scoop the roasted pumpkin away from the skin. This will be added to the leeks once they are sautéed.

Heat a large pot and sauté leeks with a drizzle of olive oil. Once leeks are soft, add 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 and 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.