Ingredients:
500g Purple Sweet Potato
1 Onion
4 tbsp Olive Oil
1 tbsp Fresh Rosemary
4 tbsp Pumpkin Seeds
1 tbsp Chopped Parsley
Vegetable Stock
Salt and Pepper 

Method:
1. Wash, peel and cut the potato in cubes.
2. In a saucepan, heat the oil with the onion, potatoes and rosemary and cook for 3-4 minutes.
3. Add the stock to cover the potato and cook for 25 minutes.
4. Blend and serve hot. Garnish with the pumpkin seeds, chopped parsley and a few drops of olive oil.