1. Heat the oil in a large saucepan. Add the onion and garlic and cook over low heat for five minutes, until soft.
2. Add the peeled, seeded and cubed kumara and pumpkin. Stir well.
3. Add the flour and stir, cooking for one to two minutes.
4. Add the seasonings and stock. Simmer for about 30 minutes, until soft and the flavours have mellowed.
5. Puree with a hand-held blender or in a food processor.
6. Return to the saucepan together with the coconut cream. Heat through gently - do not boil.

          Great topped with sprigs of coriander.