Harlequin pumpkin and sweet potato soup (dairy free)

I can never resist buying a new kind of pumpkin, whenever I see one in the shop. I have to admit, that I'm not very adventurous with it and usually just make it into a soup. But always a different one.

Ingredients:

2 tbsp of olive oil

2 harlequin pumpkins, or 1 large butternut squash (quartered and deseeded)

1 onion (peeled and quartered)

2 sweet potatoes (peeled and cubed)

4 cloves of garlic 

1 chicken or vegetable stock pot (I use Knorr)
1 pot of soya single cream

Method:

1) Place the pumpkin, onion and unpeeled garlic on a large roasting tray, drizzle with olive oil and roast at 200C for about 20 minutes or until the vegetables caught colour
2) Drizzle the rest of the olive oil in a large pot and heat up. Add the onions and fry for a couple of minutes.
3) Add the pumpkin, sweet potatoes and squeeze out the garlic into the pot.
4) Cover with water, add the stock pot, cover and simmer until the vegetables are soft.
5) Add the soy cream and blitz until smooth. Season to taste.