This Pumpkin and Sweet Potato Soup is full of goodness. Its velvety texture & richness nourishes both the body and the soul.
Preheat the oven to 200°C.
Place the pumpkin, sweet potato, onion and garlic cloves on a lined baking tray. Sprinkle with salt, olive oil and balsamic vinegar, stir well.
Bake at 180 °C. for 45’ or until the pumpkin chunks are soft and the vegetables have started to caramelize. Remove and allow to cool for a few minutes.
Peel the garlic cloves and place in a food processor with all the roasted vegetables. Pour in the broth and the water; blend until smooth. Add more water if you want to have a more liquidly consistency. Add salt & pepper to taste.
Add a drop of yogurt if desired and garnish with chives. Serve hot with a side of crusty bread. Can be stored in the fridge for up to 5 days or frozen.