Pumpkin & Kumara Soup

1 onion, diced
2 Tbsp butter
1 tsp minced garlic
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp chilli powder
250g kumara, chopped in cubes
350g pumpkin, chopped in cubes
4 tsp stock powder
4 cups water
2 Tbsp peanut butter
salt if using reduced salt stock/peanut putter

Add butter to a large pot on low-medium and fry onion until soft, then add garlic and cook for a further two minutes. Add the spices and stir over medium heat for a minute or two.
Add the pumpkin, kumara, water and stock. Bring to the boil and simmer for 15 minutes until veges are tender. Add peanut butter and salt if required, and then mash or puree. Freezes very well.