Winter Warmers - Soups and Casseroles

Pumpkin & Sweet Potato Soup

Ingredients
1tbps extra virgin olive oil
2medium onions diced
1-2tsp curry powder (depending on how spicy you like it)
990g-1kg pumpkin
490-500g sweet potato
3 vegetable stock cubes dissolved in 1 1/2Litres of boiling water (I used vegetta)
200-300ml carnation light coconut milk (see bottom of recipe for points difference depending on amount used)
Salt and pepper to taste

Method
1. Heat oil in large saucepan and fry onion and garlic till transparent
2. Add curry powder, pumpkin and sweet potato, fry for a few minutes
3. Add stock, simmer covered for 20-30minutes
4. Allow to cool slightly and blend with stick blender
5. Return to stove and add coconut milk, allow to simmer gently until heated through
6. Season with salt and pepper to taste. Serve

Serves: 8
When I made it this was approx 380-385g a serve, which is 1 1/2 cups or 375ml

Points Per Serve:
when using 300ml evaporated coconut milk: 2.5
200ml: 2
no evap. coconut milk: 2

According to my measurements every 76g = 1/2point