This soup is easy to make, full of flavour, and the perfect fall comfort food!

Roasting the veggies brings out their sweetness and adds to the velvety texture when blended.

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Serves 8

Ingredients

250g sweet potatoes, peeled and cut into 6 cm chunks
200g pumpkin, cut into 6 cm pieces
1 large carrot, peeled and cut into 6 pieces
1 brown onion, roots removed
2 cloves garlic, peeled
4 c water or stock
Salt & pepper to taste
Herb Bouquet Garni
½ c cream

Method

Place all ingredients in a stockpot and pour in enough water or stock to almost cover the veggies.

Pop on a lid and bring to boil. Turn heat to low and simmer until veggies are soft.

If there is still a lot of water in the pot and the soup might be too runny, pour off a little liquid and reserve it just in case you need to add it back in later.

Discard the onion and herbs, and then blend with a stick blender or in a blender.

Season with salt and pepper to taste and drizzle in some cream if desired.