Roast Pumpkin, Sweet Potato, and Garlic Soup

Ingredients

• Pumpkin

  Raw

  3 ¾ cup, cubed or 435g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  6 clove or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Chives

  Raw

  1 tbsp chopped or 3g

Directions

1. Preheat the oven to 400°F.
2. Place the pumpkin and sweet potato on a lined baking tray and bake for 40 minutes. Add the garlic and shallots and bake for an additional 20 minutes.
3. Let the vegetables cool until you can handle them, then peel the skin off and chop.
4. Heat the olive oil in a large stock pot over medium heat.
5. Add the vegetables and stock, then bring to a boil. Reduce the heat and simmer until the vegetables are very soft.
6. Use a hand blender to blend the soup to a smooth consistency, or transfer to a regular blender in batches.
7. Stir in the sour cream, then season with salt and pepper to taste. Garnish with chives before serving.