1kg pumpkin (chopped)
Approx. 250g sweet potato
750ml vegetable stock
1 cup milk
½ to 1 tsp. fav. curry blend
Pepper & a pinch of Himalayan salt
Chop the onions set aside. Peel and dice the pumpkin and sweet potato and set them aside.
Gently melt the butter in a large pot and cook the onions until they are a light golden colour, watching and stirring regularly so they don’t burn. Add the curry blend if using, and stir for a minute, releasing those flavours. Add the pumpkin, sweet potatoes, vegetable stock and milk. Cover and bring to the boil, simmering until vegetables have softened. About 25-30 minutes.
Take off the heat and allow to cool for 5-10 minutes. Then blitz with a stick blender, or pop in your blender, blending until smooth and silky. Taste and add a little salt and pepper to achieve your desired taste.
Serve with a sprinkle of fresh parsley for garnish. Any leftovers can be frozen and used for a quick meal down the track some time. Perhaps freeze in small portions so you can just thaw enough for one meal at a time.
Hope you enjoy this one as much as I do. I love it! ♡ Shaz