- 1Kg butternut pumpkin (left in half)
- 500g kabocha pumpkin (Japanese pumpkin)
- 500g sweet potato
- 1 onion
- 1 leek
- olive oil, for drizzling
- sea salt
- 3 ½ cups (875ml) chicken stock
- 1 tablespoon honey
- 1 tablespoon curry powder
- cream to serve
- Preheat oven to 220°C (425°F).
- If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
- Peel the sweet potato, and cut into large chunks
- Place the 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 the pumpkin and sweet potato is just soft and starting to brown.
- While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
- Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
- After heating a large pot you can sauté the leek with a drizzle of olive oil.
- Once the leeks are soft, you can add the 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, 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.