Smooth, delicious and packed with pumpkin flavour and a hint of herbs and spices, this pumpkin and sweet potato soup really hits the spot as an ideal meal once the weather turns cool.
Heat the oil and butter in a large nonstick pan over a low heat.
Add the onion, garlic, cayenne, cumin and rosemary. Sweat gently for about 10 minutes until the onions are very soft.
Add the pumpkin flesh, sweet potato and stock. Stir.
Bring to the boil, then reduce to a simmer and cook for 15-20 minutes or until both the pumpkin and sweet potato pieces are tender.
Blitz your soup with a stick blender or in a power blender until smooth.
If you find the soup is too thick for your liking, at this stage, you can blend in more boiling water little by little to thin the soup to your preference.
Season to taste with salt and black pepper, then serve hot.