Sweet pumpkin soup

Ingredients

Onion, any type, 1 large, roughly chopped
Curry powder, 2 teaspoon(s)
Butternut pumpkin, 500 g, peeled and roughly chopped
Sweet potato, peeled, 500 g, peeled and roughly chopped
Vegetable liquid stock, salt reduced, 1 litre(s)
Honey, 1 teaspoon(s)
Black pepper, ground, 1 pinch(s)
Parsley, 0.25 cup(s), flat leaf if possible

Cooking instructions

Place the onion, curry power, pumpkin, sweet potato, stock and honey in
a large saucepan over medium heat. Bring to a gentle boil and cook for
3 minutes. Reduce heat and simmer for 15 minutes or until pumpkin and
sweet potato are tender.

Remove soup from the heat and set aside to cool a little. Transfer mixture to
a food processor or blender and process until smooth. Return mixture to the
saucepan and heat over medium heat until hot.

Serve in soup bowls sprinkled with pepper and flat-leaf parsley.

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