Melt the butter and oil in a large pan over medium heat. Add the onion, garlic and ginger and saute over a low heat until golden - should take about 10 minutes.

Add the cumin and curry powder and continue to saute for another minute.

Add the vegetables and stock and simmer until the vegetables are tender - about 30 minutes.

Puree in batches until smooth. Sieve back into the pot and simmer over a low heat. Stir in the honey, salt and pepper.

Serve and get nicely warmed up!