Roasted Pumpkin Soup

Method:

1. Preheat oven to 180 degrees and prepare a large baking tray
2. Cut the skin off the pumpkin and dice into 2cm x 2cm cubes
3. Dice carrots into similar size as pumpkin (do not peel)
4. Peel sweet potato and dice into same size as pumpkin
5. Remove outer layer of onion and cut into halves, then thirds
6. Peel garlic cloves, cut ends off and cut into halves long ways
7. Place vegetables in prepared baking tray and drizzle with olive oil and add salt and pepper to taste.
8. Place tray in preheated oven and roast for 40 minutes or until you can put a fork through with no resistance
9. Once vegetables are cooked, add them to a large pot
10. Peel and grate the knob of ginger and add to pot
11. Add 500ml of chicken stock to pot (more stock can be added at the end)
12. Bring to the boil
13. Take pot off the heat and blitz with stick blender until smooth
14. Add 150g of sour cream to pot
15. Add 50g of butter to pot
16. Blitz all ingredients together until smooth
17. If soup is too thick, add more stock until desired consistency is achieved