6 Servings 75 min Cook
3 3/4 Cup (1" cubes) Pumpkin
1 Sweetpotato, 5" long Sweet Potato
2 Shallot (medium) Shallots
6 Clove Garlic
1 Tbsp Olive Oil
4 Cup Vegetable Stock
1/2 Cup Sour Cream
1 Dash Pepper
1 Dash Salt
1 Tbsp chopped Chives
Preheat oven to 400 degrees F.
Place pumpkin and sweet potato on a lined baking tray and bake for 40 minutes.
Add garlic and shallots for more 20 minutes.
Let vegetables cool enough so you can peel skin off and chop.
Heat olive oil in a large stock pot over medium heat.
Add vegetables and stock and bring to the boil.
Reduce heat and simmer until vegetables are really soft.
Use a hand blender to blitz the soup to a smooth consistency (or transfer to a regular blender, in parts).
Stir through sour cream.
Add salt and pepper, to taste.
Garnish soup with chives before serving.