Pumpkin & Sweet Potato Soup

My sister, Charmaine has been living a pretty healthy lifestyle considering her hectic work schedule. Sometimes she'd sent me an image of her many dinners and this soup was one of them. Naturally, I was eager to try the recipe out besides adding some international flare into my Asian diet.

The recipe is adapted from taste.com.au. It has a little Middle Eastern feel to it so I've changed some of the ingredients to suit the family palate. (or rather the kids!)

Pumpkin & Sweet Potato Soup Recipe

Ingredients:
60ml (1/4 cup) olive oil
1 large brown onion, finely chopped
1 tbs finely grated fresh ginger
1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
500g sweet potato (kumara), peeled, coarsely chopped
1 tbs ground cumin
1L (4 cups) vegetable stock
125ml (1/2 cup) water

Method:

1. Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
2. Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.