Curried pumpkin and sweet potato

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

Ingredients

3 tablespoons unsalted butter

1 onion, roughly chopped

2 cloves garlic, minced

2 tablespoons Madras curry paste

1 sweet potato, diced

1/4 cup white wine

2 cups canned pumpkin purée

1/2 cup apple sauce

3 cups good quality chicken stock

1/4 cup honey

1/4 cup 35% cream

Coarse salt and freshly ground pepper, to taste

Sour cream, to garnish

Pumpkin seeds, to garnish

Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onions and cook until golden; add garlic and continue to cook for 1 minute. Add curry paste and sweet potatoes and cook for another 10 minutes. Add white wine, pumpkin, apple sauce, chicken stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. Purée soup with hand blender. Return to saucepan; add cream and heat through. Season with salt and pepper. Garnish with sour cream and pumpkin seeds.