Pumpkin & Sweet Potato Soup

• 1 kg pumpkin
• 450 g sweet potatoes
• 50 g butter
• 2 onions, sliced
• 1 (5 cm) piece ginger, peeled and chopped
• 2 teaspoons caraway seeds
• 1 2/3 liters vegetable stock
• 2 teaspoons clear honey
• 1/2 tablespoon cinnamon
• 200 g fresh goat cheese, cut into 6 slices
• salt and pepper
• 1 pinch chili powder (optional)

1. Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
2. In a large saucepan, melt the butter using a medium heat.
3. Leaving the heat setting the same, add the onions and cook for 5 minutes.
4. Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
5. Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
6. Remove from heat and puree in batches in a food processor.
7. Place in a clean suacepan, add honey and cinnamon.
8. Bring to the boil then remove from heat.
9. Add more seasoning if necessary.
10. Top with cheese then serve.
11. For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
12. Simmer for 5 minutes and then serve.

pumpkin, sweet potatoes, butter, onions, ginger, caraway seeds, liters vegetable stock, clear honey, cinnamon, fresh goat cheese, salt, chili powder

Taken from www.food.com/recipe/pumpkin-sweet-potato-soup-12047 (may not work)