Pumpkin & Sweet Potato Soup

Ingredients
500g sweet potatoes (or kumera)
500g pumpkin (Jap or butternut.)
1L vegetable stock
1/4 cup of chopped continental/Italian/flat-leafed parsley
1 med brown onion, finely diced
50g butter
250ml cream (I used light thickened cream)

Remove the skin and cut up kumera and pumpkin roughly into smaller pieces. Place them, onions, butter, parsley and stock in a big saucepan. Bring it to the boil, lower the heat and simmer for about 20 mins until the pumpkin and kumera are soft.

Cool the soup for 10 mins. Puree the soup. Now if you like you soup thick but would like to omit the cream, you could at this stage. Otherwise, add cream for a creamier texture and return the soup to the stove. Bring it to a slight gentle boil.