Pumpkin and Sweet Potato Soup

At the end of last week I still had some pumpkin and half a large sweet potato left. My husband and I ended up going out to dinner on Friday night which didn't help (we went to El Bulli which was so good). So yesterday I made a pumpkin and sweet potato soup with scones. This turned out really well and used up the last of my leftovers. I love soup, it is so versatile and easy and perfect for chilly winter days.

1 large onion, diced

3 gloves garlic, sliced

500g pumpkin

300g sweet potato

1 teaspoon ground ginger

1 teaspoon ground cumin

half a teaspoon ground coriander seeds

pinch of chilli powder

1 lt chicken or vegetable stock

Fry the onion and garlic until soft, add the pumpkin, sweet potato and spices and fry for a few minutes until you can smell the spices. Add the stock and salt and pepper. Bring to the boil and then simmer for half an hour or so, until the vegetable are soft. Let cool slightly and then blend (I just use a hand held mixer and it works just fine). Heat up again and serve with a little parmesan and fresh parsly on top.

I serve this with fresh scones but it would also be lovely with some garlic bread.

Enjoy!