- Peel both the butternut squash and the sweet potato and cut into a smallish dice, place into a saucepan, add the chicken stock and bring to the boil.
- Simmer the soup for about 20 minutes or until the vegetables are very soft. At this point add half of the soya milk and place into a blender. Purée until silky smooth, pass through a fine sieve and adjust the seasoning.
- Place the pumpkin seeds onto a lightly oiled tray and place into a medium-hot oven until golden brown.
Gently heat up a little vegetable oil and add 1 teaspoon of curry powder and leave to infuse over night. Pass through a fine cloth and reserve.