Pumpkin and sweet potato soup

Given that we've got half a pumpkin and a sweet potato to use up, I made a soup based on the Spiced Pumpkin Soup and Pumpkin Soup recipes from the Wikibooks Cookbook.

I made a few concessions to expediency (I only had dried onion, didn't have any garlic, etc.), but it turned out fairly well.

Ingredients

• 1 tablespoon butter
• 2 tablespoons dried diced onion
• 3 tablespoons plain flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 sweet potato, peeled and cubed
• 1/4 of a pumpkin, peeled and cubed
• 2 carrots, peeled and sliced
• 1 litre vegetable stock
• 1 cup whole milk

Method

1. Melt the butter in a large saucepan and add the onion, flour, and spices. Sauté for a few minutes.
2. Add stock, salt and vegetables. Boil until the vegetables are cooked.
3. If possible and desired, blend in a food processor until smooth (allow to cool for 10-20 minutes first).
4. Bring back to boil (if you blended it) and add the milk. Simmer for 5-10 minutes.