Butternut and pumpkin soup

Serves 4

Preparation time: 10 min

Cooking time: 35 min

• 500 ml (2 c) vegetable stock

• 500 g butternut, diced

• 500 g pumpkin, diced

• 5 ml (1 t) curry powder

• 2 ml (½ t) ground nutmeg

• 45 ml (3 T) sugar

• 50 g butter

• 60 ml (¼ c) flour

• 375 ml (1 ½ c) cream

• salt and pepper

• toasted pumpkin seeds to garnish (optional)

1 In a large saucepan bring the stock, butternut, pumpkin, curry powder, nutmeg and sugar to the boil. Reduce the heat and simmer for 25 minutes or until the vegetables are soft.

2 Meanwhile melt the butter in another saucepan over medium-low heat. Sprinkle the flour over the butter and stir until the butter has absorbed the flour. Pour in the cream, stirring vigorously until thick and smooth. Season with salt and pepper and set aside.

3 Purée the butternut and pumpkin mixture in batches in a blender until smooth. Return to the large saucepan with the cream sauce and stir well.

4 Serve warm, garnished with pumpkin seeds (if using).

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