Happy Thanksgiving!

Not too many cranberries or turkeys over here in Rurutu. But, we do have pumpkins and sweet potatoes aplenty... Here's a nice soup recipe that I made from a conglomerate of recipes from the web - it turned out really well...maybe a bit too hearty for the tropical heat here, but ideal for a cold winter evening back home.

Pumpkin and sweet potato soup
1lb sweet potatoes peeled and diced
1lb pumpkin/squash peeled and diced
1 large onion diced
2 tbsp butter
1 tsp curry powder
1/2 tsp mixed herbs
5 cups stock (veg or chicken)
1 cup milk
salt&pepper
nutmeg and lime juice to taste

Heat the butter and cook the onions until translucent, about 5 mins. Add the curry powder and herbs, fry another 1-2 mins. Add the pumpkin and sweet potato, stock, milk and seasoning allow to simmer for about 40 minutes, until the pumpkin and sweet potato are thoroughly cooked. Blend and serve with a dash of cream and fresh parsley (from the garden, if possible).

Happy Thanksgiving y'all!