This soup makes a great snack or a tasty lunch. It's so easy to make and freezes really well so I normally make extra and freeze some for an easy meal another day. If you do want to freeze the soup, don't add the cream. Defrost the soup, gently reheat it and then add a little cream just before serving.
1 kilogram pumpkin, peeled and chopped into chunks
2 medium sized sweet potatoes, peeled and chopped into chunks
1 large onion, finely diced
2 cloves garlic, minced
1 tsp curry powder, use more or less to taste
1 litre vegetable stock
3 tsp vegetable stock powder
Put a little oil into a large pot then add the onion, garlic and curry powder. Fry gently until the onion has softened. Add the pumpkin, sweet potato and vegetable stock.
Bring to the boil and simmer for about 15 to 20 minutes or until the vegetables are very soft and mushy.
Remove soup from heat and puree soup with stick blender, mash with a potato masher, or blend in a food processor.
Stir in the cream and serve immediately.