Roasted pumpkin and sweet potato soup

Ingredients for 6 servings:

• 350 g sweet potatoes
• 1 small pumpkin(s)
• 4 shallots
• 2 tbsp olive oil
• 5 cloves garlic, unpeeled
• 850 ml vegetable stock
• 125 g cream
• 1 pinch(s) of salt and pepper
• Chives, in rolls, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Halve the sweet potato, squash, and shallots lengthwise. Brush the cut sides with olive oil. Place the vegetable halves cut-side down in a shallow, ovenproof dish. Add the garlic cloves. Bake in the oven for about 40 minutes, until the vegetables are soft and light brown. Let cool slightly, then scrape the flesh from the sweet potato and squash and place them in a saucepan with the shallots. Remove the soft garlic cloves from their skins and add them to the vegetables. Add the stock and a generous pinch of salt. Bring to a boil briefly. Reduce the heat and simmer with the lid tilted for 30 minutes, until the vegetables are completely soft, stirring occasionally. Let the soup cool slightly, then puree in batches in a food processor or blender until smooth. Return the soup to the rinsed saucepan, stir in the cream, and heat gently for about 5-10 minutes. Season generously with salt and pepper to taste. Pour into warmed plates, garnish with chives and serve.