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1
Preheat oven to 220u00b0C (425u00b0F).
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2
If pumpkin is whole, cut pumpkin in half (lengthwise) and scoop out seeds. Peel the sweet potato, and cut into large chunks. Cut onion in half.
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3
Place pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down. Drizzle with a little oil and sprinkle with salt. Bake for 55-60 minutes or until pumpkin and sweet potato are just soft and starting to brown.
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4
While roasted vegetables cool down, slice leek into 1-centimetre rings and wash thoroughly. Before cooking the leeks, begin to scoop the roasted pumpkin away from the skin. This will be added to the leeks once they are sauteed.
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5
Heat a large pot and saute leeks with a drizzle of olive oil. Once leeks are soft, add roasted pumpkin and sweet potato to the pot. Add 1 cup of the chicken stock at a time and blend until smooth.
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6
Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
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7
Pour the mixture back into a saucepan and add remaining stock if required. Season the soup with curry powder and add honey. Place over medium heat until soup is heated through.
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8
Serve with a dash of cream.
