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 Stock

  Freshdirect

  4 cup or 948g

• 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 oven to 400 degrees F.
2. Place pumpkin and sweet potato on a lined baking tray and bake for 40 minutes. Add garlic and shallots for more 20 minutes.
3. Let vegetables cool enough so you can peel skin off and chop.
4. Heat olive oil in a large stock pot over medium heat.
5. Add vegetables and stock and bring to the boil. Reduce heat and simmer until vegetables are really soft.
6. Use a hand blender to blitz the soup to a smooth consistency (or transfer to a regular blender, in parts).
7. Stir through sour cream. Add salt and pepper, to taste. Garnish soup with chives before serving.