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Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size. In a large saucepan, melt the butter using a medium heat. Leaving the heat setting the same, add the onions and cook for 5 minutes. Add the pumplin, sweet potatoes, ginger, caraway seeds and stock. Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender. Remove from heat and puree in batches in a food processor. Place in a clean suacepan, add honey and cinnamon. Bring to the boil then remove from heat. Add more seasoning if necessary. Top with cheese then serve. For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup. Simmer for 5 minutes and then serve.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Deep green Styrian oil — soups, salads, ice cream drizzle
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry