Pumpkin & Sweet Potato Soup - cooking recipe

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)

Preparation

Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
In a large saucepan, melt the butter using a medium heat.
Leaving the heat setting the same, add the onions and cook for 5 minutes.
Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
Remove from heat and puree in batches in a food processor.
Place in a clean suacepan, add honey and cinnamon.
Bring to the boil then remove from heat.
Add more seasoning if necessary.
Top with cheese then serve.
For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
Simmer for 5 minutes and then serve.