Basic Sweet Potato & Pumpkin Soup

• 1 onions, quatered and sepereated or 1 leek, chopped thinly
• 1 butternut pumpkin, as it is pumpkin soup, make sure there is more pumpkin than there is sweet potato (chopped into chunks)
• 1 -2 kumaras sweet potato (chopped into chunks)
• 1 -2 normal potato (chopped into chunks)
• 12 cup coconut milk (light verieties ok) or 12 cup coconut cream (light verieties ok)
• 1 teaspoon curry powder
• 4 cups vegetable stock (chicken stock ok too)
• salt and pepper

1. Chop up the onion, pumpkin and sweet potato into medium sized chunks and place them in a large pot with the veggie (or chicken) stock over medium heat.
2. (If you like garlic you can add a clove to the pot too).
3. Boil/simmer (with lid on pot) for 20 mins or so until everything in pot is soft and easy to stick a fork through (you may need to add more water or boil for longer if veggies are still hard in the centre).
4. Once everything in pot is soft and tender, begin to mash the ingredients with a potato masher or fork (it doesnt matter if it is still a bit lumpy at this stage).
5. Add the coconut cream/milk, curry powder, salt and pepper (to taste).
6. If you like your soup smooth, put mixture in a blender/food processor or alternatively use a hand held blender until all lumps are removed.
7. Once this is done, you can return it to the pot and add more water if you would like a thinner soup.
8. Alternatively, remove soup from blender and put back in pot and simmer it down for a thicker heartier soup.

onions, butternut pumpkin, kumaras sweet potato, potato, coconut milk, curry powder, vegetable stock, salt

Taken from www.food.com/recipe/basic-sweet-potato-pumpkin-soup-375778 (may not work)