Baked Butternut Pumpkin and Sweet Potato (Yam) Soup

It's Autumn (Fall) over here in the Southern Hemisphere so I was inspired to make a soup the other day and this creation was deeeeee-lish

(I'm the eldest of 8 siblings and learnt to cook for a party of 10 - I've never been able to shake the habit of making big batches of food so you may want to half/quaterthese measurements)

Peel, de-seed and quarter 2 butternut pumpkins and peel and chop a couple of large sweet potatoes (about 2 parts pumpkin to 1 part sweet potatoe) into big chunks, skin and cut in half 2 large brown onions and bake all this with 6 large garlic cloves (leave cloves in skin until after baked then squeeze from husk to avoid burning edible parts) on a low heat, around 180 degrees c, until well cooked and goloden brown (a few burnish bits add to the flavour - place all veg spaced out in baking tray with max veg surface area touching the pan and a generous drizzle of olive oil forbest caremelization yummo-ness).

After veg are baked throw everything into a blender and whizz in 1litre (4cups) of veggie stock and about 1/2litre (2 cups) of thickened cream.

Pour mix into a large saucepan and simmer while adding a sprinkle of nutmeg, lots of fresh thyme leaves and salt and pepper to taste.

Serve with a crusty bread roll, dollop of sour cream and some fresh chopped chives on top .

Bet you cant help going back for seconds