Ingredients

• ½ pumpkin, cut into cubes
• 1 sweet potato, cut into cubes
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 cups vegetable/chicken stock
• ¼ tsp cinnamon
• ½ tsp cumin
• 1 tsp red pepper flakes
• 1 tsp paprika
• Salt & pepper, to taste

Walnut butter cream:

• 2 Tbsp cinnamon walnut butter Buy it here
• Warm water, to desired consistency
• 1 pinch salt

Steps

1. In a pot heat up some olive oil and add in the onion and garlic and sauté till translucent and fragrant. 
2. Add in the sweet potato and pumpkin and sauté for another minute or two. 
3. Sprinkle in the cinnamon, cumin, red pepper and paprika. 
4. Toss to coat then pour in the stock. Bring to a boil and then turn down to simmer. Cook till everything is soft. 
5. Pour into a blender/processor or use an immersion blender and blend into a nice thick soup. 
6. Whisk the walnut butter with the warm water until you get the creamy consistency you desire. Less water if you prefer it very thick. 
7. Add in the salt and then drizzle into the soup to serve.