Sweet potato soup with garlic croûtes

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the chopped onion, 4 of the garlic cloves and the sweet potato chunks with the oil on a large roasting tray, then season well with salt and pepper. Roast for 40-45 minutes until the potatoes are softened and golden.
2. Transfer the roasted vegetables to a large saucepan (keep the oven on). Pour in the stock, then bring to the boil. Remove from the heat and whizz with a stick blender until smooth. Freeze in portions or return the soup to the hob to warm through. Taste, season and keep warm.
3. Put the ciabatta sticks on a baking tray. Grate the remaining garlic into a small bowl, then mix in the butter and parsley and brush over the ciabatta sticks. Bake in the oven for 5 minutes to toast.
4. Divide the soup among 4 warmed bowls, drizzle with the cream, scatter over the pumpkin seeds and serve the garlic croûtes on the side.