Cindy's honey roasted kumara and
pumpkin soup

Ingredients
2 tablespoons oil
2 tablespoons butter
1 onion
1 celery stick
1 teaspoon curry powder
1 tablespoon garlic
1 litre chicken stock
1 cup milk
1/4 cup coconut cream
1 tablespoon parsley (chopped)
2 tablespoons honey
1kg kumara
1kg pumpkin
salt
pepper

Method

Preheat oven to 180°C. Peel and chop kumara and pumpkin.
Place in roasting dish, drizzle with honey and melted butter. Add salt and pepper. Place in oven and cook until soft.
Heat oil in pot. Add diced onion and crushed garlic. Cook until the onion is soft.
Add chopped celery. Cook until soft
Add curry powder, roasted kumara and pumpkin
Add chicken stock, bring to the boil. Cook until it is all soft and smooth, using a wooden spoon to stir.
Add coconut cream and parsley.
Put a small amount of soup at a time into a blender and blend until smooth.
Add more salt and pepper if needed.
Before serving place soup back into pot, add milk and gently heat. Do not boil.

Any leftover soup can be frozen.